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Categories:Viewed: 59 - Published at: 7 years ago
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)
Method
- 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.
