Add some sparkle to your sprouts. Truffle oil makes all the difference to this roasted vegetable dish.
A delicious Autumn or Winter meal, perfect with rice or your favourite grain.
Also ideal as a side dish for Christmas or Thanksgiving.
![Roasted Brussel Sprouts & Cauliflower With Truffle Oil [vegan] by The Flexitarian](https://secureservercdn.net/104.238.71.97/81t.ba7.myftpupload.com/wp-content/uploads/2014/11/Roasted-Brussels-Sprouts-and-Cualiflower-with-Truffle-Oil.jpg?time=1573628302)
Roasted Brussels Sprouts & Cauliflower With Truffle Oil [vegan]
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 500g Brussels Sprouts [1.1 lb]
- 1 small cauliflower head
- 4 Tbsp Truffle Oil
- 3 garlic cloves
- 1 handful flaked almonds
- few sprigs of parsley
- salt & pepper
- nutmeg to taste
Instructions
- Preheat the oven to 200°C/400°F/Gas 6.
- Clean Brussels sprouts by cutting the end and removing any damaged leaves. Cut them in quarter and place in a large salad bowl.
- Cut cauliflower into bite-size florets. Place in salad bowl with Brussel sprouts.
- In a separate bowl mix together 4 Tbsp of truffle oil with 3 crushed garlic cloves and 1/2 tsp of salt. Pour oil mix on top of vegetables.
- Toss well until vegetables are coated all over.
- Transfer vegetables to a large baking tray. Roast for about 30 mins giving vegetables a stir after 15 mins so they cook evenly.
- Once cooked, season to taste with salt, pepper and nutmeg. Toss flaked almonds in.
- Serve straight away with rice or your favourite grain, sprinkled with parsley on top. If you wish, you can also add an extra drizzle of truffle oil.
- Servings : 4
- Ready in : 45 Minutes
- Course : Christmas
- Recipe Type : December Recipes, February Recipes, November Recipes, October Recipes
- Ingredient : Brussels Sprouts, Cauliflower
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