Name: Roasted Brussels Sprouts and Cauliflower with Orange
Yield: 8 Servings
Ingredients: 1 large head of cauliflower (about 2 pounds), cut into 1-inch florets; 1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large; 1/4 cup olive oil; 1/4 cup minced shallot (about 1 large); 2 garlic cloves, minced; 1 tablespoon grated orange peel; 1/2 cup fresh orange juice; 1/3 cup chopped fresh Italian parsley; Orange slices; Additional chopped fresh Italian parsley

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