Brussels & Cauliflower Recipe

Preparation Steps

1. 1

   Roasting the Vegetables

   Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and slice them in half. In a large bowl, combine the Brussels sprouts and cauliflower florets. Drizzle with olive oil and sprinkle with salt. Toss until the vegetables are well-coated. Spread them evenly on a baking sheet.

2. 2

   Cooking the Vegetables

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.

3. 3

   Preparing the Toppings

   While the vegetables are roasting, toast the pepitas in a dry skillet over medium heat for about 3-5 minutes until they are fragrant. Set aside. Crumble the queso fresco and chop the fresh cilantro.

4. 4

   Serving

   Once the vegetables are done, remove them from the oven and transfer to a serving platter. Top with toasted pepitas, crumbled queso fresco, and chopped cilantro. Drizzle with cilantro lime aioli before serving.