Crispy Brussels & Cauliflower Recipe
Toasted Sunflower Seeds | Dijon Vinaigrette | Za’atar Greek Yogurt
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Ingredients
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Vegetables and Toppings
Method
Preparation
- 1
Prepare the Vegetables
Preheat your oven to 200°C (400°F). Trim the ends of the Brussels sprouts and cut them in half. Toss the Brussels sprouts and cauliflower florets in olive oil, salt, and black pepper.
- 2
Roast the Vegetables
Spread the Brussels sprouts and cauliflower in a single layer on a baking sheet. Roast for 25-30 minutes or until golden brown and crispy, stirring halfway through.
- 3
Toast the Sunflower Seeds
While the vegetables are roasting, toast the sunflower seeds in a dry skillet over medium heat for about 5-7 minutes, stirring frequently until golden and fragrant.
- 4
Make the Dijon Vinaigrette
In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper until well combined.
- 5
- 6
Serve
Once the vegetables are done roasting, remove them from the oven. Drizzle the Dijon vinaigrette over the vegetables, sprinkle with toasted sunflower seeds, and serve with the za’atar Greek yogurt on the side.
