CHERRY VINEGARETTE RECIPES

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ROASTED BROCCOLI AND BRUSSEL SPROUTS RECIPE - FOOD.COM



Roasted Broccoli and Brussel Sprouts Recipe - Food.com image

The vegetables get so nutty and caramelized and the lemony vinegarette makes it fresh and delicious. It is great hot, warm, or even cold. Great tossed with a hearty green like spinach, arugula or watercress.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs broccoli florets
1 lb Brussels sprout
3 garlic cloves, minced
4 tablespoons olive oil, divided
salt and pepper
1 tablespoon honey
2 teaspoons Dijon mustard
1 lemon, juice and zest
1 pinch cayenne
salt and pepper
1/4-1/2 cup parmesan cheese (optional)

Steps:

  • Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
  • Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
  • Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
  • Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
  • Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
  • Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.

Nutrition Facts : Calories 249.3, FatContent 15, SaturatedFatContent 2.1, CholesterolContent 0, SodiumContent 114.7, CarbohydrateContent 26.6, FiberContent 3.5, SugarContent 6.7, ProteinContent 10.1

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