Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri

• Vegetarian

• Produce

  • 20 Basil, leaves
  • 2 cup Brussels sprouts
  • 1 Cauliflower, large
  • 1 bunch Cilantro
  • 3 Garlic cloves
  • 1 bunch Italian parsley
  • 2 Limes
  • 20 Mint, leaves

• Condiments

  • 2 Chimichurri sauce

• Baking & Spices

  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 7 1/3 tbsp Olive oil
  • 1/4 cup White wine vinegar

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Bread & Baked Goods

  • 1/3 cup Panko breadcrumbs

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Parmesan cheese, fresh

Found on keviniscooking.com

Description

Directions

• Toast pine nuts in large skillet over medium heat until golden brown, stirring often, about 2 minutes. Season with salt and set aside in bowl.
• Heat oil in large skillet and add Panko breadcrumbs. Stir over medium heat and toast until golden brown. Add to bowl with pine nuts.
• Melt butter in pan and add cauliflower and brussels sprouts. Brown on medium heat for about 10 minutes, tossing often. Season with salt.
• While vegetables are cooking blend chimichurri sauce, set aside.
• Add water to pan and cover for 5 minutes on simmer. Remove lid and cook until all water is evaporated.
• Sprinkle Parmesan cheese, toasted Panko breadcrumbs and pine nuts on top. Drizzle the chimichurri sauce all over and serve immediately.
• Chimichurri:
• Juice the limes and add to a food processor or blender.
• Add the olive oil, vinegar, parsley, cilantro, mint, basil, garlic, pepper flakes and puree until blended and a bright, creamy green.

Nutrition