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Roasted Cauliflower and Brussels Sprouts

Roasted cauliflower and brussels sprouts in a bowl.

This stand-out roasted cauliflower and brussels sprouts recipe is so simple you won't believe this sumptuous side dish is also healthy and oil-free. Easy in the oven or air fryer.


Units Scale
  • 1 pound brussels sprouts, trimmed and halved
  • 1 small head cauliflower, cut into bite-sized florets
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika or cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (optional)


  1. Preheat the oven to 425 degrees F (220 C).
  2. Trim the brussels sprouts and cut larger brussels sprouts in half. Cut the cauliflower into florets a little bigger than the brussels sprouts. Add them to a large bowl as you prep them.
  3. In a small bowl, combine the onion powder, garlic powder, paprika, black pepper, and salt. Toss the vegetables to cover them with spices.
  4. Spread the vegetables in a single layer on a baking tray and place them in the center rack of the oven. Bake for 15 minutes, then toss the vegetables. Continue roasting them for another 5-10 minutes until they are crispy outside and tender in the middle. Serve warm.


  • To roast in the air fryer, preheat to 375 F, then bake for 10 minutes, shaking them after 5.
  • If you use onion or garlic salt, consider cutting back or eliminating the ½ teaspoon salt listed in the ingredients.
  • This recipe doesn't use olive oil. If you want, lightly spray oil over the vegetables before tossing them with the spice mixture.
  • Add bacon bits, vegan parmesan, or lemon juice for a flavor boost.

Keywords: roasted cauliflower and brussels sprouts, oil-free