Recipe information
Yield
Makes 8 servings
Ingredients
1 large head of cauliflower (about 2 pounds), cut into 1-inch florets
1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 tablespoon grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley
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.)
Step 2
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 chopped parsley.
