ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE

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Roasted Brussels Sprouts and Cauliflower with Orange image

Categories     Citrus     Vegetable     Side     Christmas     Vegetarian     New Year's Eve     Orange     Cauliflower     Fall     Winter     Vegan     Brussels Sprout     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 large head of cauliflower (about 2 pounds), cut into 1-inch florets
1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 tablespoon grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley

Steps:

  • Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

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