Roasted Brussels Sprouts & Cauliflower

My husband and I had dinner at a steak house proper right here in Houston often called J. Alexander’s and I ordered their facet specific of Roasted Brussels Sprouts and Cauliflower.  I actually like roasted greens, so I knew I would love this.  After consuming this facet dish, I was hooked!  J. Alexander’s roasted these greens to perfection…they’d golden bits and barely charred bits that gave them such a phenomenal style.  As well as they added a buttery breadcrumb that added a superb buttery style to this as successfully.  This was the suitable facet dish to my steak and my husband’s salmon.  I decided to offer it a try at home and I really feel I acquired right here very close to how I keep in mind it.  I’ve made this twice since our dinner and it’s turning into a family favorite…give it a try and see what you suppose!

SaveSaved!
SaveSaved!

Roasted Brussels Sprouts & Cauliflower

Print
Pin
Cost

Creator: Jennifer Locklin

Substances

• 1 pound Brussels Sprouts ends trimmed & decrease in half
• 1 head cauliflower decrease apart into florets
• 1 cup Ritz cracker crumbs
• ½ stick butter melted
• ¼ cup olive oil
• 1 teaspoon salt to type
• ½ teaspoon current cracked black pepper to type

Get components with

Instructions

• Preheat oven to 475 ranges.

• In a giant bowl, place Brussels Sprout halves and cauliflower florets. Add olive oil, salt and pepper, and toss to coat; put apart. In a medium bowl, combine cracker crumbs and melted butter; mix to coat; put apart.

• Pour onto a foil-lined baking sheet (with sides) and roast for about 15 mintues. After quarter-hour, take away from oven and toss evenly to point out greens. Sprinkle buttered cracker crumbs evenly extreme of the entire greens and return to oven. Proceed to roast for an additional quarter-hour or until bread crumbs are golden brown.

• Serve warmth.