Roasted Cauliflower & Brussels Sprouts
An unusual and comforting flavor combination, perfect for autumnal weather.
|1 ||cauliflower, medium, cut into 1-inch florets |
|2 c||Brussels sprouts, halved lengthwise |
|3 T||olive oil |
|3 ||garlic cloves, thinly sliced |
|1⁄2 t||freshly ground pepper |
|3⁄4 t||salt |
|1 1⁄2 t||fresh rosemary, chopped (1/2 t. dried, crumbled) |
Preheat 450º F. In a large bowl thoroughly combine all the ingredients. Place in a single layer on a baking sheet and roast approximately 15 to 20 minutes until tender and golden, turning occasionally.
Use as an accompaniment to chicken or roasts with a fresh green salad. Optional variation: top with cooked, crumbled bacon.