Quick Hit RecipesSnacks and Sides

Roasted Cauliflower, Sweet Potatoes, and Brussel Sprouts

By October 14, 2017 No Comments

Roasting vegetables is great any time of year, but are a must have in the rotation come fall and winter.  They’re easy to prep, pair with just about anything, and always taste great.  Here’s a combination to work into your routine…


Preheat the oven to 400.  As the oven is heating, wash and chop:

-2 medium sweet potatoes into small chunks

-One small head of cauliflower broken into small chunks

-A large handful of brussel sprouts (ends cut off and chopped in half)


In a large bowl or plastic bag, collect all of the chopped vegetables.  Add in:

-3-4 TBSP of olive oil

-1TBSP of sea salt

-1 TBSP of pepper

Stir or shake until the veggies are evenly coated.  Layer on a baking sheet on parchment paper, then bake for 45 minutes or until preferred softness.


Helpful Hint:  Double down on how many vegetables you cook at once.  Use a second tray and prep yourself some leftovers.  Might as well get some extra out of the prep!

Sean Fitzpatrick

Author Sean Fitzpatrick

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