Roasted Cauliflower and Brussels Sprouts
Servings: 4 servings
Ingredients
- 1 head cauliflower
- 2 dozen Brussels sprouts
- 3 tablespoons extra virgin olive oil or enough to coat the vegetables
- 1 clove garlic chopped
- freshly ground salt and pepper to taste
Instructions
- Pre-heat the oven to 400 degrees F.
- Wash the vegetables. Chop them into bite-sized pieces.
- Place the vegetables in a medium mixing bowl. Toss them with the olive oil, chopped garlic, and freshly-ground salt and pepper.
- Arrange the vegetables in a single layer on a baking sheet.
- Bake for 10-12 minutes. Toss the vegetables. Then bake for another 10-12 minutes or until the vegetables are cooked through and slightly crispy.
- Serve immediately.
Notes
You can easily double or even triple this recipe. The vegetable quantities in this recipe fit on one standard baking sheet. If you fill a second baking sheet, put one sheet on each oven rack and rotate them when you toss the vegetables.
Store any leftover vegetables in an air-tight container in the refrigerator. They will keep up to one week.
Recipe URL: https://www.roseclearfield.com/roasted-cauliflower-and-brussels-sprouts