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Recipes / Veggies and Sides

Spicy Roasted Cauliflower & Brussels Sprouts with Chili, Parsley & Cilantro

Posted February 28, 2017


Makes 8 Servings

  • 1/2 large head of cauliflower, cut into florets (about 4 cups)
  • Pinch paprika
  • Pinch cayenne pepper
  • 1 lb. Brussels sprouts (about 4 cups)
  • 2 Tbsp. canola oil
  • 1/8 tsp. kosher salt
  • Several pinches fresh ground pepper
  • 1/4 tsp. chili flakes
  • 1 Tbsp. fresh, flat-leaf parsley, chopped
  • 1 Tbsp. fresh cilantro, chopped
  • 2 Tbsp. scallions, chopped
  • 1/2 tsp. lemon zest
  • 1 Tbsp. extra-virgin olive oil
  • 1 lemon, cut into 8 wedges


  • Preheat oven to 425º F.
  • Line 2 baking sheets with foil and place in oven.
  • In a large mixing bowl, toss cauliflower florets with 1 tbsp. canola oil. Lightly season with salt, pepper, paprika and cayenne pepper.
  • Trim brown ends and any yellow leaves from Brussels sprouts. Cut in half any that are particularly large. In a large mixing bowl, toss with 1 tbsp. canola oil and lightly season with salt and pepper.
  • On each of the hot baking sheets, add vegetables to roast separately. Roast vegetables about 30-35 minutes, tossing frequently, until browned and tender.
  • Divide roasted vegetables among 8 plates. Sprinkle each with chili flakes, chopped herbs and a sprinkling of lemon zest. Finish with a light drizzle of extra-virgin olive oil and a lemon wedge.



Recipe courtesy of Ingrid Berger