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Roasted Cauliflower and Brussels Sprouts

Heart Healthy Roasted Cauliflower and Brussels Sprouts Recipe

                   
Roasted Cauliflower and Brussels Sprouts
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.
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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)
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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: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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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

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Heart Healthy Roasted Cauliflower and Brussels Sprouts Recipe
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.

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