Roasted Cauliflower and Brussels Sprouts
Vegetarian Times Issue: November 1, 1999 p.43
These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil–start them a day ahead so they can absorb the full flavor of the marinade. This dish is great served hot or at room temperature.
Directions
- In large bowl, combine cauliflower and Brussels sprouts. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight.
- Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.
ingredient list
8 servings
- 1 medium cauliflower, quartered, cored and cut into 1-inch florets
- 2 cups (1 pint) Brussels sprouts, halved lengthwise
- 3 Tbs. olive oil
- 3 large cloves garlic, sliced as thin as possible
- 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled
- 1/2 tsp. freshly ground pepper
- 3/4 tsp. coarse salt
Nutritional Information
Per serving:
| Calories |
72 |
| Protein |
2g |
| Total Fat |
5g |
| Saturated Fat |
1g |
| Carbs |
5g |
| Sodium |
216mg |
| Fiber |
2g |
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