Roasted Brussels Sprouts & Cauliflower With Truffle Oil [vegan]
- Prep Time
- Cook Time
- 500g Brussels Sprouts [1.1 lb]
- 1 small cauliflower head
- 4 Tbsp Truffle Oil
- 3 garlic cloves
- 1 handful flaked almonds
- few sprigs of parsley
- salt & pepper
- nutmeg to taste
- Preheat the oven to 200°C/400°F/Gas 6.
- Clean Brussels sprouts by cutting the end and removing any damaged leaves. Cut them in quarter and place in a large salad bowl.
- Cut cauliflower into bite-size florets. Place in salad bowl with Brussel sprouts.
- In a separate bowl mix together 4 Tbsp of truffle oil with 3 crushed garlic cloves and 1/2 tsp of salt. Pour oil mix on top of vegetables.
- Toss well until vegetables are coated all over.
- Transfer vegetables to a large baking tray. Roast for about 30 mins giving vegetables a stir after 15 mins so they cook evenly.
- Once cooked, season to taste with salt, pepper and nutmeg. Toss flaked almonds in.
- Serve straight away with rice or your favourite grain, sprinkled with parsley on top. If you wish, you can also add an extra drizzle of truffle oil.
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