Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook

Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook might be just the side dish you are searching for. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 105 calories. This recipe serves 4. For $1.14 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 11 person were impressed by this recipe. Head to the store and pick up aioli, radishes, kosher salt, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. It is brought to you by Serious Eats. It is perfect for Christmas. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is excellent. Similar recipes include Roasted Brussels Sprouts with Srirachan Aioli – 3 Points, Oven Roasted Brussels Sprouts with Lemon Aioli, and Roasted Brussels Sprouts & Cauliflower.

Servings: 4

 

Ingredients:

Garlic Aïoli for dipping

Freshly ground black pepper

8 ounces Brussels sprouts, trimmed and halved

12 ounces cauliflower (about 1/2 large head), trimmed, halved, and cut into 1-inch pieces

1 tablespoon vegetable or grapeseed oil, or any other oil with a high smoke point

1 teaspoon kosher salt

8 ounces radishes, trimmed and quartered

Equipment:

oven

bowl

baking sheet

Cooking instruction summary:

Procedures 1 Place an oven rack in the center of the oven and preheat the oven to 425°F. 2 Mix the radishes, Brussels sprouts, and cauliflower in a large bowl and toss with the oil, salt, and a generous amount of black pepper. Spread the vegetables on a large baking sheet in a single layer. Roast for 18 to 25 minutes, or until tender with blackened, crisped edges, stirring every 8 to 10 minutes. Remove the vegetables from the oven. Taste and season with additional salt and pepper, if desired. 3 Serve immediately with a spoonful of Garlic Aïoli for dipping.TIPS FOR ROASTING VEGETABLESWhile this recipe explains how to prepare one particular mix of vegetables in the oven, the process can be extended to nearly any vegetable. The main key to roasting any vegetable is to cut the vegetable pieces the same size so they all cook at the same rate. Don’t be afraid to roast at high heat—up to 425°F—and to let the vegetables get a little blackened around the edges to develop flavor.

 

Step by step:


1. 1

2. Place an oven rack in the center of the oven and preheat the oven to 425°F.

3. 2

4. Mix the radishes, Brussels sprouts, and cauliflower in a large bowl and toss with the oil, salt, and a generous amount of black pepper.

5. Spread the vegetables on a large baking sheet in a single layer. Roast for 18 to 25 minutes, or until tender with blackened, crisped edges, stirring every 8 to 10 minutes.

6. Remove the vegetables from the oven. Taste and season with additional salt and pepper, if desired.

7. 3

8. Serve immediately with a spoonful of Garlic Aïoli for dipping.TIPS FOR ROASTING VEGETABLESWhile this recipe explains how to prepare one particular mix of vegetables in the oven, the process can be extended to nearly any vegetable. The main key to roasting any vegetable is to cut the vegetable pieces the same size so they all cook at the same rate. Don’t be afraid to roast at high heat—up to 425°F—and to let the vegetables get a little blackened around the edges to develop flavor.


Nutrition Information:

Quickview
127k Calories
4g Protein
5g Total Fat
16g Carbs
68% Health Score
Limit These
Calories
127k
6%

Fat
5g
9%

  Saturated Fat
0.73g
5%

Carbohydrates
16g
5%

  Sugar
7g
8%

Cholesterol
1mg
0%

Sodium
683mg
30%

Get Enough Of These
Protein
4g
9%

Vitamin C
192mg
234%

Vitamin K
117µg
112%

Vitamin A
2764IU
55%

Folate
131µg
33%

Vitamin B6
0.54mg
27%

Fiber
6g
25%

Manganese
0.45mg
22%

Potassium
764mg
22%

Vitamin E
2mg
18%

Vitamin B1
0.17mg
11%

Vitamin B2
0.19mg
11%

Phosphorus
107mg
11%

Vitamin B5
1mg
11%

Magnesium
40mg
10%

Iron
1mg
9%

Vitamin B3
1mg
9%

Calcium
62mg
6%

Copper
0.11mg
6%

Zinc
0.81mg
5%

Selenium
1µg
3%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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