Roasted Cauliflower and Brussels Sprouts:
These roasted vegetables 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.
Finally here and with it has come a deluge of recipe ideas for our Thanksgiving meal. We typically have a variety of vegetable dishes, some green and some starchy. I wanted to spice up our menu a bit this year, steering away from our typical dish of sautéed green beens and bring a colorful and tasty dish to the table.
Ingredients
- 1 Medium Cauliflower Quartered, cored and cut into 1-inch florets
- 2 Cups Brussels Sprouts Halved Lengthwise (About 1 Pint)
- 3 Tablespoon Ekin Olive Oil
- 3 Large Cloves of Garlic Sliced as Thin as Possible
- 1.5 Teaspoon Fresh Rosemary Rosemary
- 1/2 Teaspoon Ground Pepper Fresh
- 3/4 Teaspoon Coarse Salt
Servings: Servings
Instructions
- 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.
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