Roasted Cauliflower & Brussel Sprouts

Ingredients

• 11 medium head cauliflower, cut into florets
• 21 lb Brussels sprouts, halved
• 33 tbsp olive oil
• 41 tsp sea salt
• 51/2 tsp black pepper
• 62 cloves garlic, minced (optional)

Instructions

1. 1

   Preheat the oven to 425°F and line a baking sheet with parchment paper.

2. 2

   Chop the cauliflower and Brussels sprouts into evenly sized pieces, discarding any tough stems.

3. 3

   Spread the vegetables in a single layer on the baking sheet and drizzle generously with olive oil.

4. 4

   Sprinkle salt evenly over the vegetables and toss to ensure they are well coated.

5. 5

   Roast in the oven for 25-30 minutes, stirring once halfway through, until the edges are golden brown and crispy.

6. 6

   Remove from the oven and serve immediately while hot and caramelized.