Roasted Cauliflower and Brussels Sprouts is a recipe that is enhanced with a fragrant mixture of rosemary, garlic, and olive oil–start them a day ahead to absorb the full flavor of the marinade. It is a dish that is great served hot or at room temperature.
- 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
How to prepare Roasted Cauliflower and Brussel Sprouts –
In a 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 a single layer on a 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.
Roasted Cauliflower and Brussels sprouts are tasty; It’s nourishing. It’s delectable fresh either baked or roasted.
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