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Roasted Cauliflower or Brussels Sprouts

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You can, of course, roast both Brussels sprouts and cauliflower, but cook them in separate pans because the cooking times will vary. The vegetables can be roasted ahead and reheated just before serving. Be sure not to overcook them during the first roasting so that they don't become overly mushy when you reheat them. If you are going with one of the options, add the parsley-lemon-garlic mixture or nuts after reheating.

Serves 8 as a side dish
Approximately 10 minutes preparation time
20-30 minutes roasting time

1 head cauliflower, cut into florets or 6 cups Brussels sprouts, with the ends trimmed off
olive oil for drizzling, approximately 2 tablespoons
2 garlic cloves smashed
salt and freshly ground pepper

Preheat oven to 425 degrees.

In a large roasting pan, arrange the cauliflower florets or Brussels sprouts in a single layer. Drizzle on the olive oil, sprinkle some salt and pepper over the top, and mix everything together with the garlic cloves.

Roast until the vegetables are tender but not mushy. The time will depend on the size of your florets or sprouts, but start checking for doneness at about 20 minutes. The vegetables should be easy to pierce with a knife.

Option 1: With Parsley, Lemon, and Garlic

1/2 cup chopped parsley
1 garlic clove, minced
2 teaspoons lemon zest

Follow the instructions for roasting above.

While the vegetables are roasting, mix the parsley, garlic, and lemon zest together in a small bowl. After the vegetables have finished roasting, toss on the parsley mixture and stir gently to completely coat the vegetables.

Option 2: With Roasted Onion and Almonds

1 large sweet onion, such as Vidalia, peeled and sliced lengthwise into eighths
1/4 cup sliced almonds

Follow the instructions for roasting above, but add the onion to the roasting pan and roast it alongside the cauliflower or Brussels Sprouts.

While the vegetables are cooking, toast the almonds in a sauté pan over medium heat, tossing them a few times, until they are fragrant and begin to turn golden, 2-3 minutes.

When the vegetables have finished cooking, remove the onion chunks. Let them cool for a minute on a cutting board, then slice them into bite-sized pieces. Toss the onion pieces and almonds back into the vegetables and serve.

Option 3: With Smoked Paprika and Pepitas

2 teaspoons Pimenton (smoked paprika)
1/4 cup shelled pepitas (pumpkin seeds)

In a small bowl, whisk the smoked paprika with the 2 tablespoons of olive oil. Drizzle the olive oil onto the cauliflower or Brussels sprouts and roast as instructed above.

If the pepitas are not pre-roasted, toast them in a sauté pan, tossing them a few times. Cook until they are fragrant, about 3 minutes.

When the vegetables have finished roasting, add the pepitas and serve.


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