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Roasted Cauliflower and Brussels Sprouts Recipe

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This recipe for Roasted Cauliflower and Brussels Sprouts, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Allen Beck
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cauliflower, quartered, cored and cut into 1-in. florets
2 c. brussels sprouts (1 pint), halved length-wise
3 T. olive oil
3 large garlic cloves, thinly sliced
1 1/2 t. chopped, fresh rosemary or 1/2 t. dried and crumbled
1/2 t. coarsely ground black pepper
3/4 t. coarse salt

Directions:
Directions:
In a large bowl, combine cauliflower and brussels sprouts. Drizzle with oil. Add garlic, rosemary and pepper. Toss well. Cover tightly and marinate in fridge overnight.
Preheat oven to 450. Spread vegetables in a single layer on a large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown on the edges, 15-20 minutes. Serve hot or at room temperature.

Personal Notes:
Personal Notes:
If you don't have time to marinate, you can still roast the vegetables right away. Just drizzle with a bit more olive oil.

 

 

 

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