1 head cauliflower
3-6 cloves of garlic
1 1/3 lb. brussel sprouts (fresh, not frozen)
Cut up the cauliflower, halve the brussel sprouts, cut the potato into small sticks, spread onto a jelly roll pan. Place thinly sliced red onion and chopped fresh garlic over the top. Drizzle it with olive oil, put some salt and pepper on it. Bake for 30-40 minutes at 425 degrees or until brown on the edges. I use the center rack of the oven.
After 15 minutes, the aroma of the garlic fills the kitchen.
Above: this is a photo of the roasted vegetables just out of the oven. I scoop up maybe 2 cups of brown rice on a plate and put the vegetables on top.
Try putting a little cumin on them as well.