Roasted Broccoli and Brussel Sprouts

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  lbs broccoli florets
• 1  lb Brussels sprout
• 3  garlic cloves, minced
• 4  tablespoons olive oil, divided
•  salt and pepper
• 1  tablespoon honey
• 2  teaspoons Dijon mustard
• 1  lemon, juice and zest
• 1  pinch cayenne
•  salt and pepper
• 1⁄4-1⁄2 cup parmesan cheese (optional)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Whisk together the remaining 2 T oil, honey, lemon juice and zest, dijon, cayenne and salt and pepper to taste.
6. Toss with the veggies and cheese if using. Serve immediately or allow to come to room temperature.