roasted Brussels sprouts and cauliflowerINGREDIENTS:
14 large cloves garlic, divided
1/4 cup extra-virgin olive oil
2 Tbsp. finely chopped fresh oregano
1 tsp. salt, divided
3/4 tsp. freshly ground pepper
5 cups Brussels sprouts, trimmed and sliced
1 small head cauliflower
3/4 cup white wine
Preheat oven to 450 degrees.
Peel and cut all garlic in halves. Put in large bowl and mix with sliced sprouts and sliced cauliflower.
Meanwhile mix together the oil, wine and seasonings. Pour over the veggies and toss to coat.
Put all into a baking dish and roast for approximately 45 minutes or until tender and browning.
a wonderful combo of flavors
I served my veggies with seafood and cocktail sauce.