Roasted Cauliflower, Brussels Sprouts and Red Onions

This is simply one of the best ways to enjoy cauliflower and brussels sprouts when the days are dull and cold.

Ingredients

• 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

Method

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.