Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle

Step 1

Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the cauliflower, Brussels sprouts and leeks on the baking sheet, drizzle over 2 tablespoons olive oil, sprinkle with salt and toss. Spread out on the sheet and bake for about 20 minutes, until the vegetables are tender and just slightly golden.

Step 2

While the vegetables are roasting, make the spicy drizzle. Place the rest of the olive oil, Sriracha, parsley and sage in a blender or a food processor and blend until it is fairly smooth.

Step 3

Transfer the vegetables to a serving platter, and either drizzle over the spicy sauce, or pass it on the side, or drizzle over a little and pass the rest (that’s what I usually do, but if you think some of your gang won’t go for it, leave it on the side). Serve hot, warm or room temperature.