Roasted Brussels Sprouts & Cauliflower
  • 1 pound brussels sprouts, washed and trimmed
  • 1 head cauliflower, washed & cut into 1 inch pieces
  • 2 ounces baby greens
  • 6 ounces LA VICTORIA┬« Salsa Verde
  • 2 ounces sliced Almonds
  • 6 ounces olive oil
  • 2 ounces romano cheese, grated
  • 1 whole lemon, Juiced
  • A bunch fresh parsley
  • 1 bunch cilantro
  • ⅛ teaspoon salt
  1. Preheat oven to 450 degrees.
  2. Toss Brussels and cauliflower in 2 ounces of Olive oil and add salt.
  3. On a large baking pan place brussels and cauliflower evenly spreading them on the pan.
  4. Place into oven for 10-12 minutes until your vegetables begin to brown.
  5. Remove from oven and set aside allow to cool for 3-5 minutes.
  6. **To Make The Pistou (sauce)
  7. In a blender place all herbs (reserve a few for garnishing), romano cheese, olive oil, lemon juice, almonds and La Victoria® Salsa Verde.
  8. Blend for about 1 minute.
  9. Remove from blender and set aside.
  10. Plate the brussels sprouts and the cauliflower and pour the Pistou over top and garnish with baby greens, parsley, and cilantro.
  11. Enjoy!
Recipe by What's Mary Doing at