Brussels & Cauliflower Recipe
Pepitas | Queso Fresco | Cilantro Lime Aioli
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Ingredients
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Vegetables
Toppings
Aioli
Method
Vegetable Preparation
Roast the Vegetables
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and halve them. Toss the Brussels sprouts and cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden brown and tender, stirring halfway through.
Aioli Preparation
Make the Cilantro Lime Aioli
In a small bowl, combine the mayonnaise, lime juice, chopped cilantro, minced garlic, and salt. Mix well and adjust the seasoning to taste. Set aside.
Assembly
Combine and Serve
Once the vegetables are roasted, remove them from the oven and transfer to a serving platter. Drizzle with the cilantro lime aioli, then sprinkle with pepitas and crumbled queso fresco. Serve warm.