Roasted Brussels Sprouts and Cauliflower

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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
Prep time
Cook time
Total time
  • 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
  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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