Roasted Broccoli and Brussel Sprouts
photo by Tricia Bibb Kruse
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 907.18 g broccoli florets
- 453.59 g Brussels sprout
- 3 garlic cloves, minced
- 59.16 ml olive oil, divided
- salt and pepper
- 14.79 ml honey
- 9.85 ml Dijon mustard
- 1 lemon, juice and zest
- 0.25 ml cayenne
- salt and pepper
- 59.14-118.29 ml parmesan cheese (optional)
directions
- 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.
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