Garlic & Herb Roasted Vegetables
A simple sheet pan of fennel, broccolini, green beans, and Brussels sprouts roasted with Taylor Street Garlic & Herb Cheese Sprinkle and Crushed Red Chiles.
This vibrant sheet pan of fennel, broccolini, green beans, and Brussels sprouts gets its savory backbone from Taylor Street Garlic & Herb Cheese Sprinkle, with Crushed Red Chiles adding a lively spark of heat. High-heat roasting brings out the vegetables’ natural sweetness while creating crisp leaves, caramelized edges, and tender centers.
Yield: 4-6 servings
- Give the Brussels sprouts a head start if they're large. Particularly large sprouts can take longer to become tender, so halve or quarter them to keep everything cooking at roughly the same pace.
- Put those cut sides to work. Arrange Brussels sprouts cut-side down against the hot sheet pan for deeply browned, caramelized surfaces and crisp outer leaves.
- Keep the broccolini substantial. Avoid cutting the stalks too small; larger pieces are less likely to overcook while the fennel and Brussels sprouts become tender.
- Don't crowd the pan. Give the vegetables enough room for hot air to circulate. If necessary, divide them between two sheet pans for better browning.
- Finish with lemon. Fresh acidity balances the caramelized vegetables and brings the savory garlic, herbs, and chile into sharper focus.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I substitute regular broccoli for broccolini?
Yes. Cut broccoli into medium florets with some stem attached so the pieces roast at a similar rate to the other vegetables.
Do I need to blanch the green beans or broccolini first?
No. Both can go directly onto the sheet pan. The high heat makes the green beans blister and gives the broccolini deliciously crisp tips while keeping the stalks tender.
How do I keep the Brussels sprouts from getting soggy?
Make sure they're thoroughly dry before seasoning, give them plenty of room on the pan, and place them cut-side down. Direct contact with the hot sheet pan encourages caramelization instead of steaming.
How do I prepare fennel for roasting?
Trim away the stalks, remove any tough outer layer, and cut the bulb into wedges. Leaving a little of the core attached helps the wedges hold together as they roast.
How spicy are the Crushed Red Chiles?
A small amount brings gentle, lingering warmth rather than overwhelming heat. Start with 1/2 teaspoon and add an extra sprinkle at the table for those who like things spicier.
What can I serve with these roasted vegetables?
Serve them alongside roast chicken, pork, steak, or fish, or make them the foundation of a grain bowl. They're also excellent tossed with pasta and a generous shower of Parmesan.
Can I substitute regular broccoli for broccolini?
Yes. Cut broccoli into medium florets with some stem attached so the pieces roast at a similar rate to the other vegetables.
Do I need to blanch the green beans or broccolini first?
No. Both can go directly onto the sheet pan. The high heat makes the green beans blister and gives the broccolini deliciously crisp tips while keeping the stalks tender.
How do I keep the Brussels sprouts from getting soggy?
Make sure they're thoroughly dry before seasoning, give them plenty of room on the pan, and place them cut-side down. Direct contact with the hot sheet pan encourages caramelization instead of steaming.
How do I prepare fennel for roasting?
Trim away the stalks, remove any tough outer layer, and cut the bulb into wedges. Leaving a little of the core attached helps the wedges hold together as they roast.
How spicy are the Crushed Red Chiles?
A small amount brings gentle, lingering warmth rather than overwhelming heat. Start with 1/2 teaspoon and add an extra sprinkle at the table for those who like things spicier.
What can I serve with these roasted vegetables?
Serve them alongside roast chicken, pork, steak, or fish, or make them the foundation of a grain bowl. They're also excellent tossed with pasta and a generous shower of Parmesan.
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