Even though I've said this a lot, I never really liked brussel sprouts or cauliflower before joining a CSA and being forced to find ways to eat them. This is hands down my favorite recipe for both. The flavor is wonderful. Nothing is soggy, mushy, or overcooked. Curtis enjoys this recipe quite a bit as well. J didn't eat any and M stated she doesn't like cauliflower cooked in the oven. We finally got her to eat a little by rinsing it off in the sink (Curtis told her it was rinsed and he steamed it). Then she liked it just fine. 3 year olds.... We served this as a side for Delilah's Macaroni and Cheese (a half recipe was tons!!) that my brother made for supper.
The recipe recommends marinating this overnight. I wasn't so organized so it didn't marinate at all and was still really tasty. I am sure marinating would only make it better but it's ok if it doesn't happen.
Roasted Cauliflower and Brussel Sprouts
1 medium cauliflower, cut into 1" florets
2 c brussel sprouts, havled lengthwise
2 T olive oil
3 large cloves garlic, thinly sliced
1 1/2 t fresh rosemary
1/2 t pepper
Combine cauliflower and brussel sprouts in a large bowl. Drizzle olive oil over top. Add remaining ingredients. Mix well. Refrigerate overnight.
Preheat oven to 450. Spread vegetables in a single layer on greased cookie sheets. Sprinkle with 3/4 t coarse salt. Roast at 450 until vegetables are crisp-tender and beginning to brown at the edges, 15 - 20 minutes. Stir occasionally. Serve hot or at room temperature.