Preheat oven to 400 degrees F.
Clean and trim Brussels sprouts, then mix Brussels sprouts and chopped shallot in a medium-sized bowl and toss with olive oil, salt and pepper.
Pour onto a baking sheet and spread evenly.
Then, clean and trim your cauliflower and chop into florets.
In a bowl, mix cauliflower, olive oil, and salt and pepper.
Pour onto baking sheet evenly next to the Brussels sprouts.
Bake uncovered for 20 minutes. Then rotate and flip the sprouts and cauliflower and bake for another 10-15 minutes. *Rotating and flipping helps them brown evenly so they are crispy on the outside and tender on the inside.
Take out the pan and divide the cauliflower and Brussels sprouts into separate, medium-sized bowls.
In your cauliflower bowl, add the chopped parsley, olive oil, pumpkin seeds and additional salt and pepper, red pepper flakes and lemon juice. Mix it all together.
In your Brussels sprouts bowl, add the aged balsamic vinegar and chopped nuts. Mix.
Check for seasoning and serve!
Don't forget that you can bake your Brussels sprouts and cauliflower at the same time. So check out the recipe for "Roasted Cauliflower with Lemon" below!