Crispy Brussels & Cauliflower Recipe
Toasted Cashews | Dijon Vinaigrette | Za’atar Greek Yogurt
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Ingredients
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Vegetables
Cashews
Dijon Vinaigrette
Za’atar Greek Yogurt
Method
Preparation
- 1
Prepare the Vegetables
Preheat the oven to 220°C (425°F). Trim the ends of the Brussels sprouts and cut them in half. Cut the cauliflower into florets.
- 2
Roast the Vegetables
In a large bowl, toss the Brussels sprouts and cauliflower with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until crispy and golden, stirring halfway through.
- 3
Toast the Cashews
While the vegetables are roasting, place the cashews in a dry skillet over medium heat. Toast for about 5-7 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Dressing and Serving
- 4
Make the Vinaigrette
In a small bowl, whisk together the Dijon mustard, olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
- 5
- 6
Assemble the Dish
Once the vegetables are roasted, remove them from the oven and let them cool slightly. Serve the crispy Brussels and cauliflower topped with toasted cashews, drizzled with Dijon vinaigrette, and a dollop of za’atar Greek yogurt.
