3tablespoonsextra virgin olive oilor enough to coat the vegetables
freshly ground salt and pepperto taste
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.
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