Roasted Brussels Sprouts and Cauliflower with Orange

By LeeBoruchow

Ingredients

• 1 large head of cauliflower (about 2 lbs), cut into 1" florets
• 1 lb fresh brussles sprouts, halved if large
• 1/4 cup olive oil
• 1/4 cup minced shallot (about 1 large)
• 2 garlic cloves, minced
• 1 tbsp grated orange zest
• 1/2 cup fresh orange juice
• 1/3 cup chopped fresh Italian parsley
• Orange slices
• Fresh oregano leaves

Preparation

Step 1

Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and oregano.