Garlic and Rosemary Roasted Vegetables

Sautéed garlic and rosemary tossed with Brussels sprouts, cauliflower florets, and butternut squash. Seasoned with coarse salt and fresh ground black pepper, vegetables are roasted in hot oven until tender and caramelized.

Ingredients -

1 tablespoon Bacon Drippings
2 Garlic Clove, minced
2 teaspoons Fresh Rosemary, minced
8 large Brussels Sprouts, trimmed and cut in half length-wise
1 small head Cauliflower, cut into florets, stem discarded
2 cups Butternut Squash, peeled and cut into 1-inch cubes
1-1/2 teaspoons Coarse Salt
1/2 teaspoon Fresh Ground Black Pepper

Preparation:

1. Preheat the oven to 400 degrees F.

2. Add bacon grease to large skillet. Heat over low heat to melt.

3. Add minced garlic and rosemary to skillet. Sauté approximately 1 minute.

4. Remove from heat. Add Brussels sprouts, cauliflower florets, and butternut squash cubes to skillet.

5. Toss with spoon to coat in oil.

6. Season with coarse salt and fresh ground black pepper.

7. Line baking sheet with foil.

8. Spread vegetables evenly on baking sheet.

9. Bake 45 minutes, tossing every 15 minutes.

10. Vegetables should be well caramelized and tender.

11. Serve hot.

Cauliflower Recipe Tip -

Choosing Garlic

All fresh garlic should be compact and firm to the touch. Fresh garlic will not have sprouts. Fresh garlic cloves will be white in color and feel solid.

Cauliflower Recipe Tip -

Storing Garlic

For best results, store garlic in a cool, dry, well-ventilated location and away from light. Properly stored garlic will keep for several months.

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