Roasted Curried Cauliflower and Brussels Sprouts

1 head of cauliflower, cut into florets
16 oz Brussels sprouts, cut in half
1/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons curry powder

Preheat oven to 400 F.
Combine cauliflower, Brussels sprouts, and olive oil in a large bowl.
Mix together to evenly coat the vegetables with oil.
Add the salt, pepper, and curry powder.
Toss together.

Cover baking sheet with foil for easy cleanup.
Spread seasoned vegetables evenly across the baking sheet.
Roast to 20-25 minutes or until golden brown, stirring halfway.

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