From DN Recipes by David Nagy · Food & Beverage

Dave's Brussel Sprouts, Cauliflower, and Peppers

Published 2026-06-09

1 head cauliflower, cut into bit sized florets

1 lb brussel sprouts, cleaned and cut in half

2 anaheim chiles, stem/seeds removed and cut into thin strips

2 jalapeno chiles, stem/seeds removed and cut into thin strips

2 pasillo peppers, stem/seeds removed and cut into thin strips

1 fennel bulb, very thinly sliced

2 tbsp tumeric

2 tbsp garlic powder

5 tbsp EVOO

3-4 tbsp balsamic vinegar

Fresh ground pepper and salt

Preheat oven to 375

Boil sprouts and cauliflower until about half done and still firm, drain

Saute peppers in 2 tbsp EVOO about 5 minutes, or until they just start to get tender but still very firm

Spray or lightly oil a large baking pan

Toss sprouts and cauliflower on pan with 3 tbsp EVOO

Blend tumeric and garlic powder in a bowl, then sprinkle evenly on and toss with sprouts/cauliflower

Spread pepper mix over the top of the veggies

Salt to taste

Bake at 375 for 25-30 minutes, or until the veggies start to brown

Remove from oven and toss in a bowl with balsamic vinegar

Add fresh ground black pepper to taste