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Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri

Kevin | Keviniscooking
  • 30 minutes
  • Serves 4

INGREDIENTS

2 tbsp

pine nuts

2 tbsp

olive oil

1/3 cup

Panko breadcrumbs

2 tbsp

butter

1

large cauliflower (cut into florets)

2 cups

Brussels sprouts (trimmed and sliced lengthwise)

kosher salt

1/4 cup

fresh Parmesan cheese (shredded)

Chimichurri Sauce (drizzled on top (see below))

Chimichurri Sauce

2

limes (juiced)

1/3 cup

olive oil

1/4 cup

white wine vinegar

1

leaves bunch Italian parsley (flat)

1

bunch cilantro

20

leaves mint

20

leaves basil

3 cloves

garlic

1/2 tsp

red pepper flakes