Barbecued Brussels Sprouts and Cauliflower

This is perhaps one of the simplest, but definitely one of the tastiest ways to make brussels sprouts and cauliflower. I really love doing a variation of this in which I roast just brussels sprouts and do them in a skillet in a 400 degree oven. However, for our Julia Child supper, we did cauliflower as well, and roasted them in the barbecue. They could have probably used a little more time in there, so next time we could have put them in a little earlier, but they were great anyway. Crispy on the outside and soft in the inside, just like they should be.

Ingredients:

1 1/2 pounds brussels sprouts

1 head cauliflower, chopped 

6 tbsp olive oil

1 tbsp salt

1 tbsp freshly grated pepper

1 tbsp italian seasoning 

6 tbsp lemon juice

Directions:

• Heat up your barbecue, or preheat your oven to 400 degrees F. Rinse the vegetables, cut the ends off of the brussels sprouts, and cut up the cauliflower. Put the vegetables into a large baking dish or skillet, pour the other ingredients onto them, and toss to coat.
• Roast the vegetables in the barbecue or oven for 50 minutes, or until soft in the inside and crispy on the outside. Toss the mixture at least once during the roasting to ensure the vegetables cook evenly. Add more salt after they are done, as desired
• Serve immediately.

Enjoy!