- Here’s what you’ll need:
- 1/2 head of cauliflower
- 1/2-1 lb of brussel sprouts
- 3-4 cloves of garlic
- 3-4 tablespoos of balsamic vinegar
- Tablespoon of olive oil
- Dash of sea salt
- How to make:
- Cut off knubby ends of brussel sprouts, then slice in half
- Chop up the cauliflower into chunks and add to bowl with brusssel sprouts
- Bust open a few cloves of garlic and add to the mixture
- Pour olive oil and balsamic vinegar over the veggies with salt and toss to coat
- Put on a baking sheet into the oven at about 400 degrees for 20 minutes
- Mix up the veggies a bit and put back in oven for 10-15 minutes
- Transfer to bowl and serve
httpv://www.youtube.com/watch?v=QX4RWqTpqHM
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LOVE roasted Brussel Sprouts. This looks yum. 😉
Holy yum! I’ll have to send this to my friend Bill, who is the only person I know more obsessed with Brussels sprouts than I am.
Great post, Mike!. One of the missing types of articles found on many food gardening blogs and websites ( including my own) is how to make use of the great fresh food grown in our own backyard. You just provided all of us with another excellent use of our home grown food.
Thanks for sharing.
They are becoming a fan of them prepared that way too.
I never knew that brussel sprout obsessions existed.
Word. Appreciate the comment Steve.
Mine might be more of an overall obsession with cruciferous vegetables. 🙂