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.
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.
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