Roasted Brussels Sprouts and Cauliflower with Sherry Vinaigrette

American · Autumn · 75 min · Serves 4 · By Lesapor Test Kitchen

This sophisticated dish celebrates the robust flavors of autumn vegetables, combining the earthiness of Brussels sprouts and cauliflower with the warmth of sherry and nutty pecans. Perfect for advanced cooks looking to elevate their vegetable mains, this recipe respects the natural flavors of each ingredient, making it a true centerpiece.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 pound cauliflower, cut into florets
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup fresh parsley, chopped
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts and cauliflower florets with 2 tablespoons of olive oil, flaky sea salt, and freshly ground black pepper.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 35 to 40 minutes, stirring halfway, until tender and caramelized.
4. Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of olive oil, sherry vinegar, Dijon mustard, and minced garlic to make the vinaigrette.
5. Once the vegetables are roasted, transfer them to a serving bowl. Drizzle the sherry vinaigrette over the top and gently toss to combine.
6. Scatter the toasted pecans and chopped parsley over the dressed vegetables before serving.