Roasted Brussels Sprouts & Cauliflower

March 10, 2016

1 1/2 lbs. Brussels Sprouts - halved and trimmed

1/2 head Cauliflower - cut into pieces

3 tbsp. Olive Oil

3/4 tsp. JoAn's Salt

1/2 tsp. Freshly Ground Pepper

Garnish: Rosemary

Preheat oven to 400˚. On a baking sheet, toss the sprouts in olive oil and JoAn's Salt and pepper. Roast for 30-35 minutes, until crisp on the outside and tender on the inside. Shake the pan a few times to brown the vegetables evenly. Season with more JoAn's Salt and pepper if desired. Serve with Creamy Mustard Sauce. Garnish with Rosemary.

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