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.
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
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