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Roasted Brussels Sprouts and Cauliflower with Orange
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| 1 large head | 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 |
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.)
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.
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