Roasted vegetables are so easy to make and work well served it alongside baked chicken or fish for an easy weeknight evening meal. This recipe also makes an excellent side dish for a winter holiday meal.
Ingredients
1 pounds
brussels sprouts
ends trimmed
1 heads
cauliflower
cut into florets
2 tablespoons
extra virgin olive oil
¼ teaspoons
sea salt
2 tablespoons
chopped
fresh thyme