Charred Brussel Sprouts & Cauliflower Recipe
Pepitas | Queso Fresco | Cilantro Aioli
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparation of Vegetables
Preheat the oven to 220°C (425°F). Trim the Brussels sprouts and cut them in half. Cut the cauliflower into bite-sized florets.
- 2
Seasoning
In a large bowl, combine the Brussels sprouts and cauliflower. Drizzle with olive oil, and season with salt and black pepper. Toss well to coat.
- 3
Roasting
Spread the vegetables out on a baking sheet in a single layer. Roast for 25-30 minutes, or until they are charred and tender, stirring halfway through.
- 4
Add Pepitas
In the last 5 minutes of roasting, add the pepitas to the baking sheet to toast them lightly.
- 5
Serve
Remove from oven, transfer to a serving dish, and top with crumbled queso fresco. Drizzle with cilantro aioli before serving.
