Roasted Winter Vegetables

Name: Roasted Winter Vegetables
Ingredients: 2 tablespoons olive oil; 1 head cauliflower, broken into florets; 2 small fennel bulbs, sliced (white parts only); 2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters; 2 cloves garlic, sliced; 1 tablespoon dried thyme; 1/4 teaspoon black pepper; 1 lemon, zested and juiced

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By roasting these hearty winter vegetables, we soften their strong tastes and bring out their natural sweetness.

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Ingredients

2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 tablespoon dried thyme
1/4 teaspoon black pepper
1 lemon, zested and juiced