Slow-Roasted Broccoli and Cauliflower with Curry

Ingredients

• 1 lb. broccoli, trimmed and cut into bite-sized flowerets
• 1 lb. cauliflower, trimmed and cut into bite-sized flowerets
• 1 small red onion, peeled, cut in half lengthwise, then cut into slivers, optional
• 3 T olive oil
• 1 T minced garlic
• 1 T curry powder of your choice
• Salt to taste
• 2-3 cut limes to pass at the table, optional

Directions

1. Heat the oven to 325F/170C. Coat a large baking sheet with non-stick spray.
2. Cut the broccoli and cauliflower into bite-sized flowerets, setting aside the stems for another use if you like. Peel the onion, then slice it into slivers.
3. Add the vegetables to a large plastic bowl and pour the olive oil over them. Scatter on the minced garlic, curry powder, and salt, then toss until the vegetables are evenly coated with the oil and spices.
4. Arrange the vegetables across the baking sheet. If the pan looks too full, divide everything between 2 baking sheets.
5. Roast for an hour, or a little longer, stirring and turning the vegetables every 20-25 minutes.
6. Begin checking them after about an hour, and take them out when they are as tender as you like. For broccoli and cauliflower with just a small bit of bite remaining, cook them an hour and ten minutes.
7. Serve hot, with lime pieces for squeezing at the table if desired.