Charred Brussels & Cauliflower Recipe
Pepitas | Queso Fresco | Cilantro Lime Aioli
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Preheat your oven to 220°C (425°F). Trim the ends of the Brussels sprouts and cut them in half. Toss them in a bowl with cauliflower florets, olive oil, and salt until well coated.
- 2
Roasting
Spread the Brussels sprouts and cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until charred and tender.
- 3
Prepare Cilantro Lime Aioli
In a small bowl, combine 1/2 cup mayonnaise, the juice of 1 lime, and chopped cilantro. Mix well and season with salt to taste.
- 4
Serve
Once the vegetables are roasted, remove them from the oven and sprinkle with pepitas and crumbled queso fresco. Drizzle with cilantro lime aioli before serving.
