2009-03-31 Tuesday - leftover carbonnade on rice and roasted cauliflower and brussels sprouts

beef and lamb carbonnade (from Sunday)

• served on jasmine rice

roasted cauliflower and brussels sprouts

• toss with olive oil and roast in 420F:
  
• ~1/2 head cauliflower, cut into medium florets
• about equal amount brussels sprouts, quartered lengthwise
• check and toss and add more oil every 10 minutes or so
  
• takes about 30 minutes to be nicely done, a bit longer is okay