Roasted Brussels Sprouts, Cauliflower, Apples and Dried Cherries

Serves: 8-10

Ingredients
3 tablespoons olive oil
3-4 cloves of garlic, minced
2 teaspoon onion Powder
1/8 teaspoon course-cracked Black Pepper
1 pound Brussels sprouts, stems trimmed and cut in half lengthwise
1 large head of cauliflower, cut into florets roughly the size of the cut Brussels sprouts
2 medium Gala apples (or another tasty apple for baking like Rome Beauty, Jonathan, Cameo or Honeycrisp), cored and cut into approximately 1x1x1-inch pieces
4 tablespoons dried cherries, chopped
4 tablespoons white balsamic vinegar (regular works well, too!)
2 tablespoons honey

Preheat oven to 375°F. Mix olive oil, garlic, onion powder and black pepper in large bowl. Add cauliflower, Brussels sprouts and apples and mix together with a wooden spoon. Spread across a large sheet pan.

Roast for 15 minutes, then stir and flip the cauliflower and Brussels once, and then return for 20-25 minutes. Roast a total of 35-40 minutes or until Brussels sprouts are roast-y brown and tender.

Meanwhile, mix dried cherries, balsamic vinegar and honey in small bowl. Drizzle over roasted Brussels sprouts, cauliflower and apples and toss well. Serve immediately.

This side tastes delicious warm and also is good near room temperature.

You can reheat leftovers on a small sheet pan or aluminum foil in the toaster oven for 7-10 minutes.