Roasted Cauliflower and Brussels Sprouts

1 medium cauliflower, quartered, cored and cut into 1-inch florets
2c (1 pint) Brussels sprouts, halved lengthwise
3T olive oil
juice of 1/2 lemon
3 large cloves garlic, minced
1 1/2t chopped fresh rosemary or 1/2t dried, crumbled
1/4t pepper
3/4t salt

In a large bowl, combine cauliflower and Brussels sprouts. Drizzle oil and lemon juice on top. Add garlic, rosemary and pepper and toss well. Cover tightly. Refrigerate overnight.

Preheat oven to 450. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15-20 minutes. Serve hot or at room temperature.

adapted from Vegetarian Times, November 1999