Baked Brussels Sprouts and Cauliflower with Spices

This simple dish turns out fragrant due to aging in spices and oil. Can be served both hot and at room temperature.

Ingredients: 1 medium cauliflower (without core, cut into small pieces) 400 grams of Brussels sprouts, sliced ​​along 3 tablespoons of olive oil 3 large cloves of garlic, sliced ​​as small as possible 1.5 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary 1/2 teaspoon ground pepper 3/4 teaspoon salt

Recipe: 1. In a large bowl, mix the cauliflower and Brussels sprouts. Sprinkle with oil. Add garlic, rosemary and pepper. Mix well. Cover and refrigerate overnight. 2. Preheat the oven to 230 degrees. Spread the vegetables in a single layer on a baking sheet. Sprinkle with salt. 3. Bake until the vegetables become crispy and begin to darken around the edges (about 15-20 minutes). 4. Serve hot or at room temperature.