This post may contain affiliate links. Please read our privacy policy.

Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle from Katie Workman /

I can’t stop drizzling roasted vegetables.  I know that sounds a little weird, possibly creepy, but it’s true and I’m loving it.

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.

Roasted Cauliflower and Carrots with Olive Drizzle

There was that Sriracha Honey Glaze thing….

Roasted Vegetables with Sriracha Honey Glaze

Oh remember this?  With the Creamy Mustard Oregano Sauce?

Roasted Asparagus with Creamy Mustard-Oregano Sauce / Mia / Katie Workman /

Those times I topped them with cheese (here, blue):

Roasted Vegetables with Blue Cheese / Sarah Crowder / Katie Workman /

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

5 from 2 votes
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 6 Servings
Sriracha sauce, olive oil, and a handful of fresh herbs make a great drizzle for roasted vegetables.


  • 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
  • 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.


Feel free to use any sort of drizzle here if this one isn’t to your taste. I often serve roasted veggies plain or use whatever sauce is in the fridge.


Calories: 171kcal, Carbohydrates: 14g, Protein: 4g, Fat: 13g, Saturated Fat: 2g, Sodium: 98mg, Potassium: 509mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1237IU, Vitamin C: 95mg, Calcium: 69mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Hello & Welcome

Sign up now and receive my recipe newsletter full of dinnertime inspiration.

Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use.


  1. Wonderful flavor!! The veggies are fully cooked and and slightly crisp! The addition of the spicy, yet herbal, sauce creates a wonderful aroma and taste!

Rate & Comment

Recipe Rating