Lemon Butter Roasted Cruciferous Vegetables

Ingredients

Estimated total cost: €5.06 · €0.84/serving

• 2 tablespoons of premium extra-virgin olive oilEst. price €0.18–€0.40
• Kosher salt, to taste (roast cauliflower until slightly browned for added flavor)Est. price €0.01–€0.03
• 4 tablespoons of high-quality unsalted butterEst. price €0.20–€0.45
• 1 tablespoon of freshly chopped thyme leavesEst. price €0.25–€0.60
• 1/2 teaspoon of golden honeyEst. price €0.02–€0.05
• 1 medium head of cauliflower (1 3/4 pounds), divided into 1-inch floretsEst. price €1.80–€3.50
• 1 pound of Brussels sprouts, halved or quartered into 3/4-inch piecesEst. price €2.00–€4.50
• 1/4 cup of finely minced shallotEst. price €0.15–€0.30
• 3 tablespoons of capers, rinsed and finely choppedEst. price €0.30–€0.65
• Juice and finely grated zest from 1 large lemon (zest the lemon before juicing for easier grating)Est. price €0.15–€0.35

Steps

1. 1

   Preheat the oven to 400°F, with racks placed on both the top and bottom levels for even heating.

2. 2

   Spread out the cauliflower on a spacious baking sheet with raised edges. Pour 1 tablespoon of oil and sprinkle 1/2 teaspoon of salt over the cauliflower. Gently toss the vegetables by hand to ensure they are all coated with oil, then arrange them into a single layer on the sheet. Similarly, transfer the brussels sprouts onto a different baking sheet and drizzle them with the remaining 1 tablespoon of oil and another 1/2 teaspoon of salt. Mix well to coat evenly before spreading them out in a single layer.

3. 3

   Begin by placing the pans in the preheated oven to roast the vegetables. Remember to stir and rotate the pans halfway through cooking. Roast until the vegetables are tender and have a golden edge, which should take around 10 to 15 minutes more. Cooking times may vary based on the size and shape of your vegetables. Once done, transfer the roasted vegetables to a spacious bowl for further use.

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• Cultural note

  The combination of lemon, butter, and herbs is a classic culinary technique that originated in European cuisine, particularly French and Italian. Brussels sprouts have a cultural significance in Belgium where they are believed to have been cultivated since the 16th century. The addition of capers adds a Mediterranean…

• Seasonal note

  Cruciferous vegetables like cauliflower and Brussels sprouts are typically in season during the fall and winter months, making this dish ideal for colder weather. Lemons are often harvested in winter, adding a fresh and seasonal touch to the recipe.

• Health note

  This dish is rich in fiber, providing 24% of the recommended daily intake per serving, which supports digestive health. The high vitamin C content from the lemon juice and vegetables boosts immunity and collagen production. The moderate amount of healthy fats from olive oil and butter contributes to satiety and…