Roasted Cauliflower, Chickpeas, and Olives

I got this recipe out of the Cooking Light magazine and made it tonight. It was so good. I had no problem getting my 2 kids ages 10 and 6 to eat it. A little different but delicious. Served mine with Basmati rice and mahi-mahi fish. Best part is it only has 176 calories.

Roasted Cauliflower, Chickpeas, and Olives

Ingredients

5 1/2 cups cauliflower florets (about 1 pound)
24 green Spanish olives, pitted and halved
8 garlic cloves, coarsely chopped
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
3 tablespoons fresh flat-leaf parsley leaves

Preparation

1. Preheat the oven to 450°.
2. Combine first 4 ingredients in a small roasting pan. Drizzle with oil; sprinkle with pepper and salt. Toss well to coat. Bake at 450° for 22 minutes or until cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Brussel Sprouts with Pancetta

I found this recipe in Cooking Light magazine, and made them to take to our Thanksgiving dinner. Man they were yummy! Brussel sprouts are the "in vegetable" right now so there are lots of good recipes floating around. You can use bacon instead of pancetta if you like.

Ingredients
2 1/2 pounds Brussels sprouts, trimmed
1 tablespoon kosher salt
1/2 cup chopped pancetta (about 4 ounces)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Preparation

1. Preheat oven to 450°.
2. Cook Brussels sprouts and 1 tablespoon salt in boiling water 6 minutes or until almost tender. Drain and plunge into ice water; drain well.
3. Cook pancetta in a large skillet over medium-low heat until crisp, stirring occasionally. Remove pancetta from pan, reserving drippings.
4. Cut Brussels sprouts in half lengthwise; place on a baking sheet. Add reserved drippings, 1/4 teaspoon salt, and pepper; toss to coat. Bake at 450° for 15 minutes or until browned, stirring after 10 minutes. Combine Brussels sprouts, pancetta, and vinegar in a large bowl; toss well.