Side dishe for 4

Roasted Brussels Sprouts and Cauliflower

Name: Roasted Brussels Sprouts and Cauliflower
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb brussels sprouts; 1/2 head cauliflower; 3 carrots; 1 small zucchini; 3 tsp oil; 3/4 tsp salt (optional); 1 tsp dried thyme; 1 tbsp fresh rosemary; 1/2 tsp freshly ground black pepper

Brussels sprouts, cauliflower, carrots, and zucchini roast with oil, herbs, salt, and pepper until browned and tender.

$1.61per serving $

45 minstart to table

4servings

American Vegetarian Vegan Dairy-free Gluten-free Low-carb Budget Side dishes Cold-weather comfort Winter

Ingredients

1 lb brussels sprouts
1/2 head cauliflower
3 carrots
1 small zucchini
3 tsp oil
3/4 tsp salt (optional)
1 tsp dried thyme
1 tbsp fresh rosemary
1/2 tsp freshly ground black pepper

Steps

Heat the oven to 425 F and oil a large rimmed baking sheet.
Trim and halve the Brussels sprouts, cut the cauliflower into florets, slice the carrots, and cut the zucchini into thick pieces.
Toss the vegetables with oil, salt, thyme, rosemary, and pepper in a large bowl.
Spread the vegetables in one layer on the baking sheet.
Roast for 25 to 30 minutes, turning once, until browned and tender.