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.
A great find is only good if you know how to use it. 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.
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.
The recipe:
- Fresh Cauliflower and brussel sprouts
- Olive oil to taste
- Salt to taste, optional-I do mine without salt
- Garlic powder to taste
- Pepper to taste-I use black pepper corns
- Onion powder to taste
- Parmesan cheese to taste, optional for topping
- Preheat oven to 450 degrees F
- Line a baking sheet with parchment paper
- Place cleaned veggies on the baking sheet
- Glaze with olive oil
- Top with garlic powder, pepper, onion powder and salt if desired
- Roast for 30 minutes
- Remove from oven and top with parmesan cheese if desired
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.