...and a few other vegetables. I loved roasted brussel sprouts, but when I saw the carrots and cauliflower eyeing me up in the fridge I decided to add them too. Toss all your veggies of choice with olive oil and plenty of salt, then roast at 425 for about 30-35 minutes. You won't regret it. Sorry I don't have a printable recipe for this one.
Labels: Side Dish, Vegetables