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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.
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.
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.