I made this dish, Roasted Cauliflower and Brussels Sprouts with White Balsamic Vinaigrette, for Christmas and everyone loved this wonderful combination of vegetables with a tasty vinaigrette. The dish is easy to prepare and a delicious addition to a holiday meal or dinner. Sorry I forgot to take a picture!
Roasted Cauliflower and Brussels Sprouts with White Balsamic Vinaigrette
2 medium heads cauliflower cut into florets
1 1/2 lb. fresh Brussels sprouts
1/4 cup olive oil
2 Tbsp. sugar
2 Tbsp. white balsamic vinegar ( I like Trader Joe's)
1 Tbsp. olive oil
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
3/4 cup pitted kalamata olives, sliced
1 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
Preheat over to 450. Rinse Brussels sprouts and removed any discolored leaves. Trim ends; cut in half lengthwise. Combine sprouts, cauliflower, olive oil and sugar in large roasting pan: toss to coat. Spread into 1 layer. roast for 45 minutes or until vegetables are tender and browned, stir after 30 minutes.
Whisk together vinegar and next 4 ingredients. Drizzle vinaigrette over roasted vegetables. Add olives, parsley, and thyme. Toss to coat.