Any-Holiday Veggie Roast


This side-dish is such a go-to for Holidays for us that we’ve actually decided to call it the “Any-Holiday Veggie Roast”. Rosh Hashanah, Thanksgiving, Passover, Sunday Night Football, any day even, this recipe works. #FFACTORAPPROVED


  • 1 lb small Yukon Gold or Yellow Finn potatoes (cut in eighths)
  • 1 small cauliflower head (broken into florets)*
  • 1 lb Brussels sprouts (split lengthwise)
  • 2 Tbs olive oil
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1 tsp freshly ground black pepper

(Step 2A. Toss everything in a bowl)

*Green cauliflower aka Broccoflower used here, any cauliflower or cauliflower/ broccoli hybrid works


  1. Set the oven to 425 degrees F.
  2. In a large bowl, toss potatoes, cauliflower (or broccoflower) florets, halved Brussels sprouts, olive oil, dried thyme, salt and pepper. Spread onto a rimmed baking sheet in 1 layer. Avoid over-crowding the pan.
  3. Roast for 30-40 minutes, turning once, or until the vegetables are tender.
  4. Serve alongside almost anything and have a happy holiday!

Serves 8

Step 2b.

(Step 2b. Spread onto rimmed baking sheet)


Nutrition Content Per Serving: 130 calories, 3.5g fat, 21g carbohydrate, 5.5g fiber, 5g protein

**To view this recipe on Instagram, click here

*Subscribe FREE to the F-Factor Weekly for great product tips, nutrition news you can use, diet-friendly recipes, and new restaurant reviews. Follow us on Instagram, Facebook, Twitter, and Pinterest.