SIDE: MORE OF MY ROASTED CAULIFLOWER-BRUSSELS SPROUTS-CARROTS and GARLIC!

Nothing beats having fresh roasted veggies for dinner. They can be prepped the day before if you want, but fresh out of the oven are best for me. Just need few ingredients and the end result will be amazing.
 
Category:  Side
Approx. Prep and Cook Time:  45 minutes to 1 hour depending on your oven
Approximate Cost:    $8.05 or $4.03 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__   Vegetarian __√__ 
Servings: 3+
 
Ingredients
1 tsp. of fresh ground pepper (.10)
¼ c. Angie’s basting olive oil ($2.00)
½ head of fresh cauliflower, florets removed from head and sliced in half ($1.50)
2 c. Brussels sprouts (ends cut and outer leaves removed, sliced in half) ($2.35)
½ bag of rainbow carrots (peeled and ends removed) ($1.50)
1 to 2 large garlic head(s), do not peel, cut the top and sprinkle fresh pepper (.60)
 
Directions
Prep the veggies by following the directions listed after each ingredient.
Add all the veggies to an oven safe baking pan and drizzle all my basting oil.
Roast at 400 degrees for about 45 minutes (more or less, depending on your oven) until golden.
Press the garlic to squeeze all the cloves and discard the garlic peel. Serve hot.
Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi