Roasted Cauliflower and Brussels Sprouts
Use organic ingredients whenever possible.
1/2 medium head cauliflower (about 1 pound), cut into florets
8 oz. Brussels sprouts, trimmed and halved (quartered if large
1 medium red onion, cut into 1/2-inch wedges
2 sprigs fresh rosemary
4 Tbps olive oil
kosher salt and black pepper
2 oz. grated pecorino (about 1/2 cup), plus more for serving
Heat oven to 450° F
On 2 large rimmed baking sheets, toss the cauliflower, Brussels sprouts, and onion with the rosemary and 2 Tbsp of olive oil, and ½ tsp each salt and pepper.
Roast, tossing the vegetables once and rotating the sheets halfway through until golden brown and tender, 15 to 20 minutes.
Add the vegetables, pecorino, and the remaining 2 Tbsp of oil to the vegetables and toss to combine