Garlic and Olive Oil

In our house, the sure fire way to bring folks into the kitchen looking for food and companionship, is to get some aromatics going on the stove.
Perhaps the most efficient at getting the job done is simply olive oil and garlic.  Works like a charm, every time.
This year, I've come to realize that this same dynamic duo can turn a dreaded vegetable into a scrumptious treat.
The first recipe we learned to love was "Cauliflower Steaks", which has evolved into slices of cauliflower, roasted in the oven on our pizza pan, drizzled with olive oil, garlic, salt, and parmesan cheese.
After a little convincing from a friend, last night we tried the same technique with brussel sprouts.  Wow, what a transformation.  We'll be eating those again real soon!
Since our recent health and fitness class recommended vegetables, and suggested cauliflower and brussel sprouts as especially potent in nutrients and phytochemicals, I'm always game for new ways to eat these formerly shunned veggies!