Get ready to turn ordinary vegetables into an extraordinary culinary masterpiece that will have your taste buds dancing and your dinner guests begging for the recipe! This Creamy Salsa Verde Brussels Sprouts Cauliflower dish is not just another side dish – it's a flavor-packed, creamy, and tantalizing experience that transforms humble vegetables into a Mexican-inspired sensation that's both healthy and irresistibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, halved
- 1 head cauliflower, cut into florets
- 1 cup salsa verde
- 1/2 cup coconut cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the Brussels sprouts and cauliflower thoroughly. Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut the Brussels sprouts in half lengthwise and break the cauliflower into evenly sized florets to ensure uniform cooking.
- In a large mixing bowl, combine the halved Brussels sprouts and cauliflower florets. Drizzle with olive oil, then sprinkle with garlic powder, salt, and black pepper. Toss the vegetables until they are evenly coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast evenly and develop a crispy exterior.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through to ensure even browning. The vegetables should be golden brown and slightly crisp on the edges.
- While the vegetables are roasting, prepare the creamy salsa verde sauce. In a separate bowl, whisk together the salsa verde and coconut cream until well combined and smooth.
- Once the vegetables are roasted, remove them from the oven and immediately transfer to a serving dish.
- Pour the creamy salsa verde sauce over the roasted Brussels sprouts and cauliflower, ensuring they are evenly coated.
- Serve hot as a side dish or light main course. For added texture, you can optionally garnish with toasted pumpkin seeds or chopped fresh cilantro.
Tips
- Ensure even sizing: Cut Brussels sprouts and cauliflower into uniform pieces to guarantee consistent roasting and prevent some pieces from burning while others remain undercooked.
- Don't overcrowd the baking sheet: Give your vegetables breathing room. Overcrowding leads to steaming instead of roasting, preventing that desirable crispy exterior.
- High heat is key: Roasting at 425°F helps caramelize the vegetables and create those delicious golden-brown edges that add incredible depth of flavor.
- Stir midway: Halfway through cooking, give your vegetables a gentle stir to ensure even browning on all sides.
- Fresh is best: Use fresh, high-quality salsa verde and coconut cream for the most vibrant and creamy sauce.
- Optional enhancements: Experiment with garnishes like toasted pumpkin seeds, fresh cilantro, or a squeeze of lime for extra complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 5g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 0mg
