In in interest of being healthy, I’ve decided to leave this salad mostly as I found it and share it with everyone. I didn’t have any arugula handy, so tried it as a roasted vegetable side, and it worked fantastic. If you’d like a little more greenery in it, feel free to follow the link below in the actual recipe to the original post I got it from. If you want a little less healthy of an option, I bet this would be amazing with some crumbled bacon. Mmmm bacon. Sorry.Got distracted there for a moment. Anyway, on to the recipe.
Start out by preheating an oven to 425°F and line a rimmed baking sheet with parchment paper or a silpat. Have you noticed yet how much I love my silpat? Cut the broccoli into bite sized chunks and cut the brussels sprouts in half through the stem. Toss everything in olive oil. Bake 10 minutes, stir, bake another 10, and if the vegetables are crisp-tender and well browned, pull them out. If not, toss them again and bake until they are.