Roasted Cauliflower and Brussels Sprouts

• 1 medium head of cauliflower, cut into ½-1" florets
• 2 cups Brussels sprouts, halved lengthwise
• 2 Tbsp coconut or olive oil
• 3 large cloves garlic, minced or finely chopped
• ½ - 1 tsp dried rosemary
• ½ -1 tsp sea salt

Instructions:

1. Steam cauliflower and brussels sprouts for 4-6 minutes. (Just to start the cooking process - don't overcook.)
2. Put cauliflower and brussels sprouts in a large bowl, let cool.
3. Drizzle oil on top, and then add garlic and seasoning. (Let this mixture set to blend the flavors - you can even refrigerate overnight and use the next day.)
4. Spread vegetables in single layer on a greased roasting pan.
5. Roast at 450° until vegetables are crisp-tender and begin to brown at the edges (15 -20 minutes).
6. Serve hot or at room temperature!