Charred Brussel Sprouts & Cauliflower Recipe
Pepitas | Queso Fresco | Cilantro Aioli
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Ingredients
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Vegetables
Toppings
Cilantro Aioli
Method
Preparation
Prepare the Vegetables
Preheat the oven to 425°F (220°C). Trim the ends of the Brussels sprouts and slice them in half. Cut the cauliflower into bite-sized florets.
Season the Vegetables
In a large bowl, toss the Brussels sprouts and cauliflower with olive oil, salt, and pepper until evenly coated.
Cooking
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 charred and tender, stirring halfway through.
Cilantro Aioli
Make the Aioli
In a blender or food processor, combine mayonnaise, cilantro, garlic, lime juice, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
Serving
Serve
Once the vegetables are roasted, remove them from the oven. Serve topped with pepitas and crumbled queso fresco, alongside the cilantro aioli for dipping.