- Calories: 160
- Protein: 5 g
- Total Fat: 9 g
- Unsaturated Fat: 7.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 0 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 4 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 960 mg
Have your veggie sides been feeling a little ho-hum lately? Add a little razzle-dazzle with this simple yet totally scrumptious recipe. Toss your favorite vegetables (here, I’ve used three cruciferous stars—cauliflower, broccoli and Brussels sprouts) with some garlic powder, cornstarch (the cornstarch creates a bit of crispy goodness), and olive oil. Then, roast to perfection and douse ‘em in a spicy hot sauce and place them back in the oven to absorb the fiery flavor. It’s veggies on fire!
Recipe notes:
• Disclaimer: This recipe is for heat lovers as it’s irresistibly fiery. And by all means, if you want to serve with an extra hot sauce drizzle, go for it—you are the boss of your sauce!
• You can omit the cornstarch, but it helps to keep the integrity of the veggies and adds a bit of crispness.
• Do not add any salt to your veggies. That’s because many hot sauce brands are typically high in salt so the finished veggies will be perfectly seasoned. In fact, if you’re looking to lower the sodium in this dish (while maintaining the heat), you can use less hot sauce and add a sprinkle of cayenne or crushed red pepper flakes at the end before serving.
• Any vegetable(s) works in the recipe. If you want to use all cauliflower or all broccoli (you’ll need 1 to 2 large heads) or even all quartered brussels sprouts, feel free.
• You can use these to whip up a Buffalo veggie grilled cheese, as an amazing topper for baked potatoes or to create a fiery bowl with grains and protein (add a little drizzle of extra hot sauce to bring it home!).
- Prep time
- Total Time
- • 3 to 4 cups cauliflower florets (1 medium head)
- • 3 cups broccoli florets
- • 3 cups quartered Brussels sprouts
- • ⅓ cup cornstarch
- • 2 teaspoon garlic powder
- • 3 tablespoons olive oil
- • ½ to ¾ cup hot sauce
Preheat oven to 425°F. Mist standard ½ baking sheet (or 2 quarters) with nonstick oil spray and set aside.
Add veggies to a large mixing bowl. Sprinkle on cornstarch and garlic powder and toss to distribute through the veggies. Drizzle on olive oil and mix well.
Add veggies in a single layer on prepared baking sheet. Mist the tips with additional oil spray and roast on the middle rack in oven for 30 minutes, tossing around at the 20-minute mark (the key is to get some charring on all sides).
Remove from oven. Pour hot sauce over the tops and give a good stir so all veggies are coated. Place back in the oven for a final 10 minutes. Serve as a yummy side or pizza topping—or use them to create a fiery buffalo bowl with grains (rice or quinoa) and a protein of choice (chopped chicken, salmon, shrimp, tofu, lentils, or beans).
Nutrition provided per one cup.
Try it on my Sheet Pan Pizza!