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Due to circumstances beyond my control, I did not get to plant near as much as usual in my gardens this year. Thus, I am always looking for a good deal on fresh veggies. This weeks find was cauliflower and Brussel sprouts.Â
A great find is only good if you know how to use it. Â Although you can just steam pretty much any vegetable, that can be a bit bland and when you have an abundance, it helps to have a variety of ways to use it. Today I decided to roast both veggies together.Â
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Fresh veggies need to be cleaned and cut to size for use. This will leave you with a bit of scrap but no worries! Compost is the way to deal with that. This is my compost bin which I bought before my kids were born. If you have read many of my blogs you will know they are grown, so that’s a long time. It was a very worthwhile investment.
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The recipe:Â
- Fresh Cauliflower and brussel sproutsÂ
- Olive oil to tasteÂ
- Salt to taste, optional-I do mine without saltÂ
- Garlic powder to tasteÂ
- Pepper to taste-I use black pepper cornsÂ
- Onion powder to tasteÂ
- Parmesan cheese to taste, optional for toppingÂ
- Preheat oven to 450 degrees FÂ
- Line a baking sheet with parchment paperÂ
- Place cleaned veggies on the baking sheet Â
- Glaze with olive oilÂ
- Top with garlic powder, pepper, onion powder and salt if desired Â
- Roast for 30 minutes Â
- Remove from oven and top with parmesan cheese if desiredÂ
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If the only way you have ever had brussel sprouts is boiled to death and you don’t like them, I don’t blame you! At least give this a try. You can use this recipe on a variety of veggies such as broccoli. It will also work with frozen veggies. Just cut the time in the oven to 20 minutes.Â