As a big fan of roasted vegetables, I decided to combine two of my favorites, cauliflower and brussels sprouts, for a tasty side dish. These caramelize so well, transform with a nuttiness and get a trifecta topping to make this pop. Pan Roasted Cauliflower and Brussels Sprouts with Chimichurri, you with me?
OK, did everyone make through Cinco de Mayo? Well I have a healthy and tasty side dish for you today if you had a rough night and need to put some goodness back in your bodies. Even if you didn’t ring in the holiday with too much cheer, this is a great and easy to put together side dish for any dinner.
This came together in 30 minutes! Pretty good for a mid week meal side dish and in between I had the salmon steamed and resting.
The Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri was a perfect side dish with steamed salmon the other evening. I topped the salmon with a house favorite of Jamaican Pepper Sauce. The delicate salmon was accented by the pepper sauce, but for me this vegetable side was the real star.
After being away for a week in the deep fried South, I was into salads and healthy eating this week.
Pan roasted to caramelize them, a quick steam to cook through and the cauliflower and brussels sprouts got a crunchy topping of toasted pine nuts mixed with Panko.
Who could resist, right? But then the addition of Parmesan cheese with a little drizzle of herb and citrus chimichurri on top set it all off.
Nutty, salty, crunchy, earthy, it was sensational. The tang and pop of the fresh mint, basil, parsley and cilantro in the citrus chimichurri had my tastebuds singing.
Crunchy Panko and pine nuts were in eat bite of the cauliflower and brussels sprouts. The shreds of parmesan melting on each floret that had the blended herb sauce was heaven. Contrasts, textures and big, bold flavors. Enjoy!
- 2 tbsp pine nuts
- 2 tbsp olive oil
- 1/3 cup Panko breadcrumbs
- 2 tbsp butter
- 1 large cauliflower cut into florets
- 2 cup Brussels sprouts trimmed and sliced lengthwise
- kosher salt to taste
- 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
- 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.
- 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.