Sprouts & Califlower Recipe
crispy brussel sprouts, roasted califlower, herb dressing
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Ingredients
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Vegetables
Herb Dressing
Method
Vegetable Preparation
- 1
Prep the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.
- 2
Prep the Cauliflower
Remove the leaves and stem from the cauliflower. Cut it into bite-sized florets.
Roasting
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Season and Arrange Vegetables
In a large mixing bowl, combine the Brussels sprouts and cauliflower florets. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and black pepper. Toss well to coat evenly.
- 5
Roast the Vegetables
Spread the seasoned Brussels sprouts and cauliflower on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
Herb Dressing Preparation
- 6
Blend the Dressing
In a food processor, combine the fresh parsley, basil, garlic, lemon juice, and the remaining 2 tablespoons of olive oil. Blend until smooth. Season with additional salt and pepper to taste.
Serving
- 7
Combine and Serve
Once the vegetables are roasted, remove them from the oven and drizzle the herb dressing over the top. Toss gently to combine and serve immediately.