Roasted cauliflower and butternut squash brings out the flavor which makes a great Fall side dish with just about everything.
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1 small butternut squash, halved lengthwise, seeds scraped, then sliced into 1/2-inch half-circles
1 small head cauliflower, cut into 1-inch florets
1/2 cup PEARLS Specialties Pitted Kalamata Olives
2 tablespoons extra virgin olive oil
1 tablespoon chopped fresh rosemary
Juice of one lemon, divided
Zest of one lemon
Preheat the oven to 425°F. Toss the squash, cauliflower, olives, olive oil, rosemary, and juice of half the lemon together. Spread out evenly on a parchment-lined baking sheet and roast on the middle rack for 15 minutes. Toss the vegetables and roast for another 15 minutes. Turn on the broiler and roast for 1-2 more minutes, just until the vegetables begin to turn golden brown. Remove from oven and toss with remaining juice of half the lemon and the zest of the lemon and serve.