Sriracha sauce, olive oil, and a handful of fresh herbs make a great drizzle for roasted cauliflower and brussels sprouts, or whatever you are shoving into the oven on a sheet tray.
I roast vegetables a couple times a month during any month with a chill in the air, and maybe more when it’s downright freezing. It’s the most universally loved way of enjoying vegetables in our house, kids and adults alike. And most night, olive oil, salt and pepper, a high temp in the oven, and done. But some nights….
(I was going to insert some of Fun’s Some Nights lyrics here, but they are just too weird and have nothing to do with the price of cauliflower.)
Some nights I will do that one little extra thing – a sauce, a drizzle. Usually it’s for when company is a-coming, and I am showing off a little. But sometimes it’s because I a) have a dressing of some sort left over from something else. b) have some fresh herbs begging to not give up their life in vain c) am futzing around in the kitchen and just on some sort of zen little roll.
This one was a goody. Roasted Cauliflower and Carrots with Olive Drizzle. Yum.
There was that Sriracha Honey Glaze thing….
Oh remember this? With the Creamy Mustard Oregano Sauce?
Those times I topped them with cheese (here, blue):
Yeah. Anyway. Sometimes roasted vegetables are exactly what you need, and sometimes we need to take things up a notch or two.
Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
- ½ head cauliflower cut into small florets
- 1 pound Brussels sprouts trimmed and halved
- 2 leeks white and light green parts only, sliced and rinsed
- 1/3 cup extra virgin olive oil divided
- Coarse or kosher salt
- 1 tablespoon Sriracha sauce
- 3 tablespoons minced fresh parsley
- 1 tablespoon minced fresh sage leaves
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the cauliflower, Brussels sprouts and leeks on the baking sheet, drizzle over 2 tablespoons olive oil, sprinkle with salt and toss. Spread out on the sheet and bake for about 20 minutes, until the vegetables are tender and just slightly golden.
- While the vegetables are roasting, make the spicy drizzle. Place the rest of the olive oil, Sriracha, parsley and sage in a blender or a food processor and blend until it is fairly smooth.
- Transfer the vegetables to a serving platter, and either drizzle over the spicy sauce, or pass it on the side, or drizzle over a little and pass the rest (that’s what I usually do, but if you think some of your gang won’t go for it, leave it on the side). Serve hot, warm or room temperature.
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