The vegetables get so nutty and caramelized and the lemony vinegarette makes it fresh and delicious. It is great hot, warm, or even cold. Great tossed with a hearty green like spinach, arugula or watercress.
- Preheat oven to 425 degrees. Wash veggies and **DRY THOUROUGHLY**. You want them to be bone dry, or they will not caramelize. They will steam.
- Slice broccoli stems into 1/4 inch thick rounds, cut florets in bite sized pieces. I like to have as many flat sides as possible so they get as caramelized as can be. Remove the core end of the brussels sprouts and slice them in half.
- Place veggies in a single layer on a parchment lined sheet tray with sides. Toss with 2 T of the olive oil, garlic, and salt and pepper to taste.
- Roast in the oven for 20-30 minutes depending on how crisp you like them. Stir halfway through cooking time. Remove from oven and allow to cool slightly.
- Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
- Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.
I varied the proportion of brussel-to-broccoli based on what I had around, and added bacon. This was easy to make and was a great twist on the oil-salt-pepper simple roasted sprouts. The sauce complements the vegetables well, and my kids liked it.