Want a new way to prepare brussel sprouts or a different recipe for cauliflower, try this easy to prepare recipe. Brussel sprouts and cauliflower are not everyone's favorite vegetables usually because in most brussel sprout recipes or cauliflower recipes they are easily overcooked. Instead of boiling or steaming these two nutrient filled vegetables, this recipe calls for roasting them to a slightly crisp texture. Their flavors and textures will be enhanced and they will retain all the nutrients of fresh vegetables instead of the wholesomeness being lost to a pot of boiling water.
1 lb. Fresh Brussel Sprouts
1 1/2 lb. Fresh Cauliflower
Salt and Pepper
Grated Parmesan Cheese
8 oz. pasta noodles such as penne or corkscrew
1. Prepare the fresh brussel sprouts and cauliflower by washing them, then cutting and separating them into pieces about as big as your thumb.
2. Toss the small sprouts and flowerets in the olive oil to coat, and season with salt and pepper to your personal preference.
3 Preheat the oven to 475 degrees. Place the coated vegetable pieces on oiled cookie sheets, separating them so they do not touch. Bake for some 10 minutes.
4. Remove from the oven and using a spatula, flip the pieces over. Return to oven and cook until crisp and browned, around another 10 minutes. Keep a close check for the last two minutes of cooking to prevent over cooking.
5. Cook the pasta according to the package directions and drain. Save some of the water to moisten the end dish.
6. Toss the brussel sprouts, cauliflower pieces, and the pasta together. Add the citrus infused Olive oil, the cheese, and water if needed, and reheat if desired.
Once you decided that brussel sprouts and cauliflower really do taste good when cooked correctly, check out my vegetable gardening website to find out about growing them.