I found an inspiring recipe the other day when I was flipping through a magazine at the library. Brussels sprouts with kalamata olives and tangerines?! I love roasted brussels sprouts, and this idea sounded fascinating, so I decided to give it a go.
I made a few changes to the original inspiration, to make it look a little something like this: roasted purple & white cauliflower accompanied by brussels sprouts, tossed in madarin orange zest & juice with rice wine vinegar and olive oil, topped with segmented mandarin oranges and kalamata olives, simply seasoned with black pepper and sea salt.
This is a tasty and beautiful side dish, and I especially liked the combination of the kicky kalamatas with the juicy citrus.