Roasted Cauliflower & Brussels Sprouts

Serving size:


    • 1
    • cauliflower, medium, cut into 1-inch florets
    • 2 c
    • Brussels sprouts, halved lengthwise
    • 3 T
    • olive oil
    • 3
    • garlic cloves, thinly sliced
    • 1 1⁄2 t
    • fresh rosemary, chopped (1/2 t. dried, crumbled)
    • 1⁄2 t
    • freshly ground pepper
    • 3⁄4 t
    • salt
30 minutes
Ready in
30 minutes


An unusual and comforting flavor combination, perfect for autumnal weather.

Adapted from Vegetarian Times


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.


Special Diets: 

Food Allergies: