Roasted Cauliflower and Brussels Sprouts
Drop these veggies in aromatic oil the day before you plant to cook for maximum flavor
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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.
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Roasted Cauliflower and Brussels Sprouts
Ingredients
- 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
Preparation
- 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.
Nutrition Information
- 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