Roasted Brussels Sprouts, Cauliflower, and Radishes With Garlic Aioli From 'The Kitchn Cookbook'

Leela Cyd

Many of the recipes in The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, are essentially well-executed basics like this one. Nothing groundbreaking here, but the simply roasted veggies and the aioli are spot-on, and that's really all you need. It's a nice mix of cold-weather veg, cut into smallish pieces and roasted at high heat, which means the edges get a bit charred just as the interiors soften. The aioli is wonderfully tangy and supremely garlicky, with that lovely olive oil flavor that trumps canola oil-based mayo every time. In fact, I made a faux aioli using the same proportions of ingredients but with mayo for my daughter, and it was quite tasty (if you don't want the egg yolk), but I sorely missed that olive oil aroma.

Notes: Keep in mind the roasted vegetables recipe calls for kosher salt, while the aioli calls for, simply, salt, which in this book I take to mean fine salt. I would actually say that the suggested 4 servings be cut to 2 very generous servings instead; between me and my little girl, we nearly polished off the plate in a sitting. (Now I know she has a thing for roasted radishes. Duly noted.)

Recipe Facts



Active: 25 mins
Total: 40 mins
Serves: 4 servings

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  • 8 ounces radishes, trimmed and quartered
  • 8 ounces Brussels sprouts, trimmed and halved
  • 12 ounces cauliflower (about 1/2 large head), trimmed, halved, and cut into 1-inch pieces
  • 1 tablespoon vegetable or grapeseed oil, or any other oil with a high smoke point
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Garlic Aïoli for dipping


  1. Place an oven rack in the center of the oven and preheat the oven to 425°F.

  2. Mix the radishes, Brussels sprouts, and cauliflower in a large bowl and toss with the oil, salt, and a generous amount of black pepper. Spread the vegetables on a large baking sheet in a single layer. Roast for 18 to 25 minutes, or until tender with blackened, crisped edges, stirring every 8 to 10 minutes. Remove the vegetables from the oven. Taste and season with additional salt and pepper, if desired.

  3. Serve immediately with a spoonful of Garlic Aïoli for dipping.

    While this recipe explains how to prepare one particular mix of vegetables in the oven, the process can be extended to nearly any vegetable. The main key to roasting any vegetable is to cut the vegetable pieces the same size so they all cook at the same rate. Don’t be afraid to roast at high heat—up to 425°F—and to let the vegetables get a little blackened around the edges to develop flavor.

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