Heart Healthy Roasted Cauliflower and Brussels Sprouts Recipe
Rustic vegetables are roasted to their golden-brown and garlicky best in this super-easy sheet pan recipe. Add crumbled bacon and fresh rosemary for a deep, earthy flavor that just might become an addiction.
Ingredients
Recipe yields 8 servings
1 large cauliflower, quartered, cored and cut into florets
4 cups (2 pints) Brussels sprouts, halved lengthwise
2 Tbsp olive oil
5 garlic cloves, minced
3 tsp chopped fresh rosemary or 1/2 tsp dried rosemary, crumbled
3/4 tsp black pepper
1/2 tsp salt
2 oz cooked turkey bacon, crumbled (gluten free if needed)
Directions
Step 1
In a large bowl, combine cauliflower and Brussels sprouts. Add oil, garlic, rosemary and black pepper and toss well. Cover tightly with plastic wrap and refrigerate overnight.
Step 2
Preheat oven to 450°. On a large baking sheet with sides, spread vegetables in a single layer. Sprinkle the vegetables with the salt. Roast the vegetables about 20 to 30 minutes, or until they are crisp tender and just browned on the edges. Remove the vegetables from the oven and transfer to a bowl. Add bacon and toss to combine. Serve warm.
Time: 45 minutes
Servings: 8
Calories: 83
Make this for:
Dietary Review:
Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:83
total fat:4g
sat fat:1g
cholesterol:6mg
sodium:233mg
total carb:7g
fibers:3g
proteins:4g
Thank you!