Roasted Cauliflower & Brussels Sprouts
Even if you never thought you'd like brussels sprouts, here the dish that converted me. This two veggies together are a great combo and this easy recipe is fool-proof. [Adapted from recipe a found in "Simply in Season" by Mary Beth Lind & Cathleen Hockman-Wert. This is a World Community Cookbook commissioned by the Mennonite Central Committee, published by Herald Press.]

1 head cauliflower
2 pints brussels sprouts
Olive Oil

Garlic, 2-4 cloves, minced.
Salt & Pepper
Rosemary

Preheat oven to 400 degrees.

Have ready two baking sheet pans and a very large bowl.

Cut cauliflower down to florets, even halving the bigger ones.

Clean sprouts by cutting off bottoms and discarding brown leaves.

Slice sprouts in half and combine with cauliflower in large bowl.

Toss with olive oil, garlic, rosemary and salt & pepper - all to taste.

Roast in hot oven for 20 minutes, stirring once.