Oven-Roasted Cauliflower, Brussels, and Broccoli

Name: Oven-Roasted Cauliflower, Brussels, and Broccoli
Total time: 55
Yield: 10
Ingredients: 1 large head cauliflower, stemmed and cut into small florets; 1 pound broccoli, cut into bite-sized florets; 1 pound Brussels sprouts, trimmed and halved; 3 tablespoons extra-virgin olive oil; 1 tablespoon salt; 2 teaspoons freshly ground black pepper

Recipe by Alex Apgar from allrecipes.com

Dinner,Side Dish 55 Mins.

Ingredients

10 servings

•

1 large head cauliflower, stemmed and cut into small florets
•

1 pound broccoli, cut into bite-sized florets
•

1 pound Brussels sprouts, trimmed and halved

•

3 tablespoons extra-virgin olive oil
•

1 tablespoon salt
•

2 teaspoons freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to spread evenly. Add salt and pepper and continue to toss veggies until evenly distributed.
Spread vegetables evenly onto the 2 prepared baking pans, allowing space for them to crisp.
Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. For a more crunchy exterior, bake for an additional 3 to 5 minutes.
Remove from the oven and allow to rest 2 to 3 minutes before serving.