Ingredients
- 1 large head of cauliflower, cut into florets
- 1 lb. Brussels sprouts, trimmed and halved
- 1 large onion, chopped
- 3 tablespoons of olive oil
- 2 tablespoons of garlic, chopped
- Kosher salt and pepper to taste
Preparation
- Put all ingredients into a bowl with a sealed lid and shake well.
- Marinate for two hours.
- Heat oven to 425 degrees.
- Put all ingredients onto a baking sheet.
- Cook for 25-30 minutes.
- Serve hot.
Recipe provided by The Auxiliary of the Boys & Girls Clubs of Greater Scottsdale
Last minute inspiration from GreenLivingAz mag on roasted veggies. Gonna add some carrots with potatoes& zucchini from the garden. So awesome to see the article in the magazine and be able to refer to it on the website, while cooking up in the kitchen. Happy Thanksgiving! #BetterLivingThroughGardening