i have never been a real veggie fan but when they’re roasted vs. steamed i can consume a lot! i love when the natural sugars come out and caramelize the veggies, add in some balsamic vinegar and you get a punch of flavor with extra sweetness. i cannot wait until i can add in walnuts or heaven forbid some bacon because let’s be honest, brussel sprouts are so much better with bacon. But, then again, what isn’t better with bacon? this recipe isn’t from the 17-day diet cookbook, it just follows the guidelines. great for an afternoon snack or paired alongside lean protein.
here’s what you need:
1 head of cauliflower, trimmed and cut into bit sized pieces
1/2 pound of brussel sprouts, trimmed and cut in half
3 TB balsamic vinegar
2 garlic cloves, finely minced
1 TB flax seed oil (EVOO will work fine, too)
salt & pepper to taste
Here’s how:
preheat the oven to 350 degrees. in a medium sized pot bring water to a boil. once the water is boiling add the cauliflower florets and blanche them. this usually take 2 minutes at the most, you are not cooking them all the way through just softening them enough to speed the cooking process and to absorb the vinegar.
remove the cauliflower from the pot with a mesh strainer and place in bowl. next, blanche the sprouts for two minutes.
remove the sprouts with a mesh strainer and add into the bowl with the cauliflower. drizzle the veggies with vinegar, oil, garlic, salt and pepper. toss to coat.
transfer to a baking sheet and bake at 350 for 20 minutes, remove from oven and toss. return to the oven for an additional 10-12 minutes.
remove from the oven, place in container and enjoy immediately or place in the refrigerator.
so yummy! if you want to make them extra delicious add in some cooked bacon pieces and walnuts! this dish is great anytime of year but even better as a side to your Thanksgiving dinner!
YUM! I want to make this.
No bacon, though….ever. 🙂
i’m making this very soon! thanks!!