Pan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint Chimichurri
"Slightly adapted from Bon Appetit recipe November, 2015, Skillet Roasted Cauliflower...."
INGREDIENTS
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2 tbsp pine nuts
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2 tbsp olive oil
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1/3 cup Panko breadcrumbs
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2 tbsp butter
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1 large cauliflower, cut into florets
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2 cup Brussels sprouts, trimmed and sliced lengthwise
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kosher salt to taste
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1/4 cup fresh Parmesan cheese, shredded
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Chimichurri Sauce, drizzled on top (see below)
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Chimichurri Sauce
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2 limes, juiced
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1/3 cup olive oil
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1/4 cup white wine vinegar
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1 bunch Italian parsley (flat leaves)
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1 bunch cilantro
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20 mint leaves
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20 basil leaves
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3 garlic cloves
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1/2 tsp red pepper flakes
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