Roasted Cauliflower & Brussels Sprouts

Mar 14, 2024

Roasted Cauliflower & Brussels Sprouts – Serves 4

Ingredients:

• 16 Ounces -- Brussels Sprouts
• 16 Ounces -- Cauliflower Florets, About 1 Head
• 2 Each -- Garlic Cloves, Sliced Thin
• 2 Tablespoons -- Extra Virgin Olive Oil
• To Taste -- Kosher Salt And Fresh Cracked Black Pepper
• 2 Ounces – Red Onion, Sliced Thin
• 3 Ounces Peppadew Peppers, Sliced
• Smoked Maldon Sea Salt

Preparation: 

1.  Preheat The Oven To 425° F.
2.  Wash Brussels Sprouts And Cauliflower. Cut Stems From Brussels Sprouts And Cut Into Halves Or Quarters. Cut The Stem And Leaves From Cauliflower, Then Cut The Florets From The Head Into 1-Inch Pieces For Roasting.
3. Toss The Vegetables In A Bowl To Completely Cover With Oil And Sprinkle With Sliced Garlic, Salt, And Pepper. Arrange The Cauliflower And Brussels Sprouts On A Baking Sheet And Drizzle With Remaining Olive Oil. Place Sheet Pan In The Oven And Roast For 35 Minutes, Stirring Halfway Through To Roast On All Sides.
4.  Remove Pan From Oven, Arrange Vegetables On A Plate And garnish with peppadew peppers, red onions and smoked sea salt.