Grammy's Kitchen · Roasted Brussels Sprouts · Roasted Brussels Sprouts and Cauliflower Sou
One of 50 roasted brussels sprouts recipes we measured
from www.skinnytaste.com
31 cooks on www.skinnytaste.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 7% | 5% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| canola cooking spray | |
| 454 g | 16 oz cauliflower florets |
| 454 g | 16 oz brussels sprouts (halved) |
| 27 g | 2 tbsp olive oil |
| 5 g | 1 teaspoon butter (or more oil for DF, W30, V) |
| 1/2 cup chopped shallots | |
| 840 g | 3 1/2 cups vegetable broth |
| 4 g | 3/4 teaspoon kosher salt |
| black pepper (to taste) |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I really wanted to like it, especially with the wonderful reviews. It was a bit better than the first time I made brussel sprout soup 22 years ago. Was afraid to try again. Told my family, "if momma don't like it, no one has to eat it. I have it a try & I” — a cook, 1.0★
“OMG! This was so, so good!!! I’ll make it all the time. Really nice way to get those veggies in. I added whole cloves of garlic on the sheet pan with the veggies because I love roasted garlic. ” — a cook, 5.0★