Roasted Brussels Sprouts and Cauliflower

Name: Roasted Brussels Sprouts and Cauliflower
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb brussels sprouts; 1/2 head of cauliflower (, chopped into small/medium florets); 3 carrots (, chopped into 1/2-3/4 inch slices); 1 small zucchini (, sliced into 1/4 inch slices); 3 tsp oil (, neutral oil); 3/4 tsp salt (, or to taste); 1 tsp dried thyme (or 1 tbsp fresh, chopped); 1 tbsp fresh rosemary (chopped ); 1/2 tsp freshly ground black pepper (, large flakes if possible)

Prep 10 min Cook 35 min Serves 4 Source

Ingredients

1 lb brussels sprouts
1/2 head of cauliflower (, chopped into small/medium florets)
3 carrots (, chopped into 1/2-3/4 inch slices)
1 small zucchini (, sliced into 1/4 inch slices)
3 tsp oil (, neutral oil)
3/4 tsp salt (, or to taste)
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tbsp fresh rosemary (chopped )
1/2 tsp freshly ground black pepper (, large flakes if possible)

Steps

1
Preheat the oven to 425 deg F ( 220 C). Chop the veggies and add to a bowl. (You can add more seasonal veggies such as sweet potatoes, butternut, fennel, kohlrabi etc. Add more salt, herbs, garlic, pepper depending on volume).
2
Add oil and toss well to coat. Add the salt, herbs and black pepper and toss well to coat.
3
Transfer to a stoneware baking dish. Cover the dish with parchment and bake for 15 mins, Then remove parchment, move the veggies around and continue to bake for 20 to 25 mins or until the veggies are roasted and tender to preference.
4
Remove from the oven. Taste and adjust salt by sprinkling some more if needed. Add some more black pepper. Serve immediately with lemon juice, or this garlic sauce or this gravy. or as a side, or add to bowls.