Pan Roasted Cauliflower and Brussels Sprouts with Cilantro Mint Chimichurri. www.keviniscooking.com
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4.78 from 9 votes

Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri

Pan roasted cauliflower and Brussels sprouts to caramelize, a quick steam to cook through and then a crunchy topping and chimichurri drizzle to finish. Slightly adapted from Bon Appetit recipe November, 2015, Skillet Roasted Cauliflower.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: chimichurri recipe, pan roasted brussel sprouts, pan roasted cauliflower
Servings: 4 servings
Calories: 423kcal
Author: Kevin Is Cooking

Ingredients

  • 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

Instructions

  • 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

Calories: 423kcal | Carbohydrates: 20g | Protein: 9.6g | Fat: 36.2g | Saturated Fat: 8.7g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 20.1mg | Sodium: 195.1mg | Fiber: 6.7g | Sugar: 5.5g