This is simply one of the best ways to enjoy cauliflower and brussels sprouts when the days are dull and cold.
- 1 small head cauliflower, divided into florets
- 2 red onions, quartered
- 200g brussels sprouts, halved lenthways
- salt and freshly ground black pepper
- 1/4 cup balsamic vinegar
- 1/4 cup honey
Preheat the oven to 200°C.
Arrange the cauliflower, onions and Brussels sprouts in a single layer in a large roasting pan.
Drizzle over the oil and season generously with salt and freshly ground black pepper.
Cook for 25-30 minutes or until the onions are tender and the vegetables are starting to colour.
10 minutes before the end of cooking pour over the combined balsamic vinegar and honey.