Toss the cauliflower, Brussels sprouts and oil in a stainless steel bowl. Coat well. Sprinkle with the curry powder, salt and pepper. Toss and blend well.
Place the seasoned vegetables onto a foil-lined half-size sheet pan.
Place the tray of vegetables in a preheated 400°F oven for approximately 20–25 minutes. Stir after 15 minutes. Roast the vegetables to a golden brown.
Remove the pan from the oven and blend in the chopped cilantro. Serve.
Ingredients
1/3 cup Assoluti® Oil, Olive Blend
1/2 tsp black pepper, ground
2 1/2 tbsp curry powder
12 oz Peak Fresh Produce® Brussels Sprouts, cut lengthwise
