Cauliflower and Brussels Sprouts with Roasted Garlic

Preheat an oven to 400°F (200°C).

To roast the garlic, cut off the top 1/2 inch (12 mm) of each garlic head, exposing the tops of the cloves; reserve the tops. Place the garlic heads and reserved tops on a sheet of aluminum foil. Drizzle the olive oil over the exposed garlic cloves, then wrap the garlic tightly in the foil, crimping the edges to seal. Place directly on the oven rack and roast until the garlic heads are golden and caramelized and the cloves are very tender, about 1 hour. Set aside to cool, leaving the oven on. When cool enough to handle, remove the garlic from the foil. Set aside.

To prepare the cauliflower and brussels sprouts, trim the cauliflower and cut it in into large bite-sized florets. Transfer to a bowl. Trim the brussels sprouts. Using your fingers, remove some of the outer leaves from each sprout and transfer the leaves to the bowl with the cauliflower. Cut the remaining sprouts into quarters and add to the bowl.

In a large fry pan over medium heat, warm the olive oil. Add the sliced garlic and cook, stirring, until crisp and golden, about 2 minutes. Using a slotted spoon, transfer the garlic to a plate. Add cauliflower and brussels sprouts to the pan and cook, stirring occasionally, until the cauliflower is mostly tender and the brussels sprouts are browned and starting to crisp, about 10 minutes. Season with salt and pepper, then add the chopped rosemary and chopped thyme and toss to combine. Add the rosemary and thyme sprigs and the whole roasted garlic heads to the pan. Transfer to the oven and roast until the cauliflower is fork-tender, about 5 minutes. Garnish with the sliced garlic and serve. Serves 4.

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