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

Why Muscle Matters

Why Muscle Matters

And by action, I mean enjoying outdoor activities, having fun with family or friends, sports, adventures, and being able to EASILY go through your daily activities – with energy to spare!

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Rob is the owner and founder of Fitness Lifestyle Personal Training.

He has been training for over thirty-three years; seventeen of those years as a personal trainer helping others reach their goals.