Side dishe for 4

Roasted Brussels Sprouts and Cauliflower

Name: Roasted Brussels Sprouts and Cauliflower
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb brussels sprouts; 1/2 head cauliflower; 3 carrots; 1 small zucchini; 3 tsp oil; 3/4 tsp salt (optional); 1 tsp dried thyme; 1 tbsp fresh rosemary; 1/2 tsp freshly ground black pepper

$6.68for 445 minServes 4

Brussels sprouts, cauliflower, carrots, and zucchini roast with oil, herbs, salt, and pepper until browned and tender.

Roasted Brussels Sprouts and Cauliflower

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Brussels sprouts, 1 lb$3.49/lb typical	1 lb	$3.49Typical price
	Cauliflower, 0.5$3.29 each typical	0.5	$1.65Typical price
	Carrots, 0.45 lb$1.09/lb typical	0.45 lb	$0.51Typical price
	Zucchini and summer squash, 0.4 lb$1.79/lb typical	0.4 lb	$0.67Typical price
	Mint, a little$1.99 each typical	a little	$0.12Typical price
Total for the servings shown		$6.68

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap zucchini and summer squash for bell peppersabout $0.70/lb more at typical prices

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Side dishes Cold-weather comfort Winter

Typical price

$1.67 per serving$6.68 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb brussels sprouts
1/2 head cauliflower
3 carrots
1 small zucchini
3 tsp oil
3/4 tsp salt (optional)
1 tsp dried thyme
1 tbsp fresh rosemary
1/2 tsp freshly ground black pepper

Steps

Heat the oven to 425 F and oil a large rimmed baking sheet.
Trim and halve the Brussels sprouts, cut the cauliflower into florets, slice the carrots, and cut the zucchini into thick pieces.
Toss the vegetables with oil, salt, thyme, rosemary, and pepper in a large bowl.
Spread the vegetables in one layer on the baking sheet.
Roast for 25 to 30 minutes, turning once, until browned and tender.