Deliciously roasted, these veggies are sure to please brussels sprout lovers everywhere!
Yields: 6 servings | Serving Size: 1/6 of the recipe | Calories: 103 | Previous Points: 2 | Points Plus: 3 | Total Fat: 4 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 4 mg | Sodium: 112 mg | Carbohydrates:14 gm | Dietary Fiber: 6 gm | Sugars: 5 gm | Protein: 6 gm
- 1 lb brussels sprouts, cleaned and halved
- 1 medium head cauliflower, cleaned and cut into bit-sized pieces
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1/4 cup real parmesan cheese, grated fine
- 1 tbsp. olive oil (approximately)
Using an oil sprayer, lightly spray a cookie sheet with olive oil.
Spread out the veggies on the cookie sheet and spray them with a light coat of oil as well. If you don't have an oil sprayer, simply put the veggies in a bag with the oil and shake them around until well coated with oil.
Sprinkle with the spices and parmesan.
Bake at 350 degrees F. for approximately 35-45 minutes, or until the veggies are soft and cooked to your liking.
Allow to cool a bit and serve.