Ingredients for Roasted Brussels Sprouts And Cauliflower
- 1 pound Brussels sprouts, trimmed and halved or quartered as needed
- 1 medium head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- Black Pepper
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How to Make Roasted Brussels Sprouts And Cauliflower
- Preheat oven to 400°F (200°C).
- Wash and trim 1 pound of Brussels sprouts, removing any loose outer leaves. Cut larger sprouts in half or quarters if necessary. Cut 1 medium head of cauliflower into florets.
- In a large bowl, toss the Brussels sprouts and cauliflower with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Spread the vegetables in a single layer on a large baking sheet lightly coated with cooking spray.
- Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly browned. Keep an eye on them to prevent burning.
- Remove from oven and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
5g
Carbs
5g