Crispy Brussels & Cauliflower Recipe
Toasted Sunflower Seeds | Dijon Vinaigrette | Za’atar Greek Yogurt
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Ingredients
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Vegetables
Toasted Sunflower Seeds
Dijon Vinaigrette
Za’atar Greek Yogurt
Method
Preparing the Vegetables
- 1
Roasting the Brussels Sprouts and Cauliflower
Preheat the oven to 400°F (200°C). Trim the Brussels sprouts and cut the cauliflower into florets. Toss them in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
Toasting Sunflower Seeds
- 2
Toasting
In a skillet over medium heat, add sunflower seeds and toast them for about 5-7 minutes until they are golden brown, stirring occasionally. Remove from heat and set aside.
Making the Dressings
- 3
Dijon Vinaigrette
In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper until well combined.
- 4
Assembly
- 5
Combine and Serve
Once the Brussels sprouts and cauliflower are roasted, place them on a serving platter. Drizzle with the Dijon vinaigrette and dollop with the Za'atar Greek yogurt. Sprinkle toasted sunflower seeds on top. Serve warm.
