Oven-Roasted Cauliflower, Brussels, and Broccoli

Ingredients

• 1 large head cauliflower, stemmed and cut into small florets
• 1 pound broccoli, cut into bite-sized florets
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking pans with parchment paper or silicone baking mats.
2. Combine cauliflower, broccoli, and Brussels sprouts in a large bowl. Add olive oil, 1 tablespoon at a time, mixing by hand or tossing the bowl to coat evenly. Add salt and pepper; continue to toss vegetables until evenly distributed.
3. Spread vegetables evenly onto the prepared baking pans, allowing space for them to crisp.
4. Roast in the preheated oven until notably browned and crispy to the touch, 22 to 25 minutes. Continue baking for 3 to 5 minutes more for a crunchier exterior. Remove from the oven and allow to rest for 2 to 3 minutes before serving.