Sorry about that obnoxious title but I am so excited about ALL THE THINGS in this recipe! And holy guacamole I am on a Brussels sprouts KICK these days! Yesterday I whipped up some black bean sliders and topped them with my famous guacamole recipe (found in the fall eBook) so obviously I needed some spicy vegetables to go with it. Well, that and I also needed to come up with a way to use more cilantro. Seriously, what are grocery stores thinking? How the heck does anyone use that entire bunch before it goes bad? I wish I didn’t keep killing the cilantro plant in my herb garden #firstworldproblems.
Brussels sprouts are suuuuuuuper high in vitamins C and K but are also a good source of folate, manganese, vitamin B6, choline, thiamin, copper, potassium, phosphorus and iron not to mention cancer-fighting phytonutrients for dayzzzz.
Cauliflower also kicks butt with the phytonutrients and is a good source of vitamins C, K, B6, folate, pantothenic acid, and choline. And both have fiber to keep those little gut buggeros happy.
Make sure to add this recipe into the margarita Monday and taco Tuesday mix and tag us on instagram with the hashtag #adventuresofsassyandpearl
- 3 cups Brussels sprouts, quartered
- 3 cups cauliflower, cut into small florets
- 1 T jalepenos, minced
- 1/2 T chili powder
- 1/2 T cumin
- 1/2 T garlic powder
- 1/2 tsp salt
- 2 T olive oil
- Juice of 1/2 lime
- 1.4 cup cilantro, chopped
- Preheat oven to 400 degrees F
- Mix cauliflower, Brussels sprouts, jalepenos, chili powder, cumin, garlic powder, salt, and olive oil in roasting pan
- Roast vegetables for 45 minutes or until soft and lightly browned
- Remove pan from oven, squeeze lemon juice over top and sprinkle with cilantro, mix well
- Serve warm