These roasted vegetables are enhanced with a fragrant mixture of rosemary, garlic and olive oil–start them a day ahead so they can absorb the full flavor of the marinade.
This dish is great served hot or at room temperature.
Makes 8 servings
Ingredients:
- 1 medium cauliflower, quartered, cored and cut into 1-inch florets
- 2 cups (1 pint) Brussels sprouts, halved lengthwise
- 3 Tbs. olive oil
- 3 large cloves garlic, sliced as thin as possible
- 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled
- 1/2 tsp. freshly ground pepper
- 3/4 tsp. coarse salt
Preparation
In large bowl, combine cauliflower and Brussels sprouts. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight.
Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.
Nutrition Information
-
Calories: 72
-
Carbohydrate Content: 5 g
-
Fat Content: 5 g
-
Fiber Content: 2 g
-
Protein Content: 2 g
-
Saturated Fat Content: 1 g
-
Sodium Content: 216 mg
By now, most people have already quit
I don’t know who needs to hear this, but if you’re struggling with your New Year’s goals right now… DO NOT GIVE UP!
What’s YOUR version of 100%?
What if you woke up tomorrow and decided to give the day your VERY BEST?
Is your “comfort zone” really that comfortable? 🤯
The other day I ran into a former client and he told me a story I immediately knew had to share with you. I hope it inspires you to start thinking more seriously about the BIG things on your bucket list!
BONUS: 2 quick “do-anywhere” workouts
Something happens when you miss a scheduled workout… Once that door gets opened, all your hard-won motivation can slip outside. And next thing you know, you’re skipping future workouts, too.
