Makes eight 1 cup portions (=2 servings of vegetables)
2 tablespoons olive oil
1 head cauliflower, broken into florets
2 small fennel bulbs, sliced (white parts only)
2 cups Brussels sprouts, about 10 ounces, ends trimmed, outer leaves removed, and cut into quarters
2 cloves garlic, sliced
1 tablespoon dried thyme
1/4 teaspoon black pepper
1 lemon, zested and juiced
1. Preheat the oven to 425 degrees.
2. Heat the oil in a large oven-safe saute pan. Saute the cauliflower over high heat, stirring constantly, for five minutes.
3. Add the fennel and cook for 3-4 minutes. Add the Brussels sprouts, thyme, pepper, and garlic; sauté for 2 minutes.
4. Transfer the pan to the oven to roast for 25 minutes, stirring every 10 minutes. Sprinkle with lemon zest and juice.