Roasted Curried Cauliflower and Brussels Sprouts


  1. Toss the cauliflower, Brussels sprouts and oil in a stainless steel bowl. Coat well. Sprinkle with the curry powder, salt and pepper. Toss and blend well.
  2. Place the seasoned vegetables onto a foil-lined half-size sheet pan.
  3. Place the tray of vegetables in a preheated 400°F oven for approximately 20–25 minutes. Stir after 15 minutes. Roast the vegetables to a golden brown.
  4. Remove the pan from the oven and blend in the chopped cilantro. Serve.


  • 1/3 cup Assoluti® Oil, Olive Blend
  • 1/2 tsp black pepper, ground
  • 2 1/2 tbsp curry powder
  • 12 oz Peak Fresh Produce® Brussels Sprouts, cut lengthwise
  • 2 lb Peak Fresh Produce® Cauliflower, Floret(s)
  • 1/2 cup Peak Fresh Produce® Cilantro, leaves
  • 1/2 tsp salt, sea