1 medium cauliflower, cut into 1-inch florets
2 cups Brussels sprouts, trimmed, halved lengthwise
2 tablespoons olive oil
3 large cloves garlic, thinly sliced
1 1/2 teaspoons fresh chopped rosemary or 1/2 teaspoon dried
1/2 teaspoon pepper
Combine cauliflower and sprouts in a large bowl, drizzling the oil on top. Add remaining ingredients and mix well; refrigerate overnight. The next day, spread vegetables on single layer on greased jellyroll pan. Sprinkle with 3/4 teaspoon coarse salt. Roast in preheated 450 degree F. oven until crisp-tender and beginning to brown at the edges, 15 to 20 minutes. Stir occasionally. Serve either hot or at room temperature.
Serves 4 to 6.
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.
