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These roasted cauliflower and Brussels sprouts 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.
Roasted Cauliflower and Brussels Sprouts
- 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.
- Calories 72
- Carbohydrate Content 5 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 2 g
- Protein Content 2 g
- Saturated Fat Content 1 g
- Sodium Content 216 mg
- Sugar Content 0 g