Roasted Cauliflower and Brussels Sprouts

The vegetables in this recipe from Vegetarian Times magazine can be marinated a day ahead to increase the flavor of the dish, which can be served hot or room temperature.

Ingredients

• 1 medium cauliflower, quartered, cored and cut into 1-inch florets
• 2 cups (1 pint) Brussels sprouts, halved lengthwise
• 3 Tbs. olive oil
• 3 large cloves garlic, sliced as thin as possible
• 1 ½ tsp. chopped fresh rosemary or ½ tsp. dried, crumbled
• ½ tsp. freshly ground pepper
• ¾ tsp. coarse salt

Directions

1. In large bowl, combine cauliflower and Brussels sprouts. Drizzle oil on top. Add garlic, rosemary and pepper and toss well. Cover tightly and refrigerate overnight.
2. Preheat oven to 450°F. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15 to 20 minutes. Serve hot or at room temperature.

Makes 8 servings with 75 calories, 5 g fat, 6 g carbohydrates, 207 mg sodium, 3 g fiber, and 87% RDA of vitamin C.