Roasted Brussels Sprouts Cauliflower and Radishes With Garlic Aioli From The Kitchn Cookbook

Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook'

Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook'

By Serious Eats
40 minutes

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Details
  • Servings:   4
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Comments
Ingredients
  • 8 ounces radishes, trimmed and quartered
  • 8 ounces Brussels sprouts, trimmed and halved
  • 12 ounces cauliflower (about 1/2 large head), trimmed, halved, and cut into 1-inch pieces
  • 1 tablespoon vegetable or grapeseed oil, or any other oil with a high smoke point
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Garlic Aïoli for dipping
Instructions

Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook' serves 4 original recipe by Serious Eats.

View original preparation instructions

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