Roasted Brussels Sprouts and Cauliflower & How To Roast Crisp Vibrant Veggies

Name: Roasted Brussels Sprouts and Cauliflower & How To Roast Crisp Vibrant Veggies
Total time: 45 min
Ingredients: 1 lb Brussels sprout; ½ heads Cauliflower; 3 Carrot; 1 Zucchini; 3 tsp Oil; ¾ tsp Salt; 1 tsp Thyme, dried; 1 tbsp Rosemary; ½ tsp Black pepper, ground

By Vegan Richa · 45 min

Ingredients

Brussels sprout1 lb
Cauliflower½ heads
Carrot3
Zucchini1
Oil3 tsp
Salt¾ tsp
Thyme · dried1 tsp
Rosemary1 tbsp
Black pepper · ground½ tsp

Instructions

Preheat the oven to 425°F (220°C). Chop the vegetables and put them in a bowl.
Add the oil and toss well to coat. Add the salt, herbs and black pepper and toss again to coat.
Transfer to a stoneware baking dish. Cover with parchment and bake for 15 minutes. Remove the parchment, stir the vegetables around, and bake for another 20 to 25 minutes, until roasted and tender to your liking.
Take out of the oven and taste. Sprinkle on more salt if needed and add more black pepper. Serve right away.

Summarized from Vegan Richa's video. Watch it for the details.

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