Roasted Cauliflower And Brussels Sprouts

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1 medium cauliflower, quartered, cored and cut into 1-inch florets

2 cups (1 pint) Brussels sprouts, halved lengthwise

3 Tbs. olive oil

3 large cloves garlic, sliced as thin as possible

1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried, crumbled

1/2 tsp. freshly ground pepper

3/4 tsp. coarse salt

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