Roasted Brussels Sprouts and Cauliflower

Fresh, roasted brussels sprouts and cauliflower make a terrific vegetable side with my Salmon Pepper Dijon. If I have left overs, I serve them for breakfast with eggs or in a green salad for lunch. Yummy!

Roasted Brussel Sprouts and Cauliflower

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: Maryann Ridini Spencer

Ingredients

• 2 c. Brussels sprouts
• 2 c. cauliflower florets
• 2 T. freshly squeezed lemon juice
• olive oil (or olive oil spray)
• garlic salt and pepper to taste

Instructions

1. Preheat the oven to 425 degrees F.
2. Cut brussels sprouts and cauliflower florets in half and place in a large bowl.
3. Drizzle a bit of olive oil over the veggies, add in lemon juice,Bgarlic salt and pepper and toss well.
4. Spray a bit more olive oil spray (or drizzle olive oil) over a cookie sheet.
5. Place the veggies over the cookie sheet and bake for approximately 20-25 minutes until slightly golden.

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