Roasted Brussels Sprouts And Cauliflower Food

ROASTED BRUSSELS SPROUTS & CAULIFLOWER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER RECIPE

Steps:

• Preheat: Preheat the oven to 400 degrees (200 C).
• Prep vegetables: Wash brussels sprouts and cauliflower. Cut stems from brussels sprouts and cut into halves or quarters. Cut the stem and leaves from cauliflower, then cut the florets from the head into 1-inch pieces for roasting.
• Roast vegetables: Arrange the cauliflower and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
• Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine all the vegetables, coat with olive oil and season generously with salt.
• Spread the vegetables on a sheet tray in an even layer, don't pile them up. The vegetables don't need to be spread out but they need to be pretty much in a single even layer. If this is not the case, use 2 trays.
• Put the vegetables in the preheated oven. 15 minutes into the cooking process, stir the vegetables so they have the chance to brown all over, and rotate the tray to insure even cooking. Repeat this process after another 15 minutes. Roast the vegetables for an additional 15 to 20 minutes, or until the vegetables are roasty brown and should smell almost like popcorn!. Check for doneness. This means taste some! If they aren't very roasty brown, let them go for another few minutes until they are. Season with salt, if needed. Transfer to a serving dish, garnish with chives and serve immediately.

ROASTED CAULIFLOWER AND BRUSSELS SPROUTS WITH CAPER LEMON BUTTER

Steps:

• Position racks in the top and bottom thirds of the oven and heat to 400°F.
• Mound the cauliflower on a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and 1/2 teaspoon of salt. Use your hands to mix and coat the vegetables evenly with the oil, and then redistribute in a single layer. Repeat with the brussels sprouts on a separate baking sheet, using the remaining 1 tablespoon oil and another 1/2 teaspoon of salt.
• Place the pans in the oven and roast the vegetables, stirring and rotating the pans after 10 minutes or so, and continue to cook until tender and golden on the edges, 10 to 15 minutes longer. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Transfer the roasted vegetables to a large bowl.
• Put the butter in a small saucepan over medium heat. When the butter is melted, add the shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the shallots are translucent and aromatic, about 2 minutes. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest, and 1 tablespoon of the lemon juice. Drizzle over the vegetables and toss to combine. Taste and season with more salt or lemon juice as needed.
• Serve right away or keep at room temperature for up to 1 hour.

CAULIFLOWER AND BRUSSELS SPROUTS

Steps:

• Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
• Then, cover it, and continue cooking until just tender.
• Drain the vegetables.
• Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
• Sprinkle with thyme, salt, and white pepper.
• Spoon the condensed soup on top and sprinkle with crumbs.
• Bake at 350 degrees until bubbly and heated through.
• (app. 25 minutes?) Serves 6.