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Mediterranean Diet Recipes

Roasted Cauliflower, Brussel Sprouts

This roasted vegetable side dish brings together the perfect combination of cauliflower, brussels sprouts, and shallots, all tossed in extra virgin olive oil and roasted until crispy and golden. Finished with grated Parmesan and a refreshing squeeze of lemon juice, this dish offers a satisfying balance of savory and tangy flavors. Simple, flavorful, and nutritious, this side is sure to become a favorite on your table.

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 2 cups cauliflower
  • 1 ½ cups Brussel sprouts, halved
  • 4 large shallots, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh garlic, minced
  • ½ cup grated Parmesan
  • ½ lemon, juiced
  • 1 tbsp kosher salt
  • 1 tsp black pepper

Directions:

  1. Preheat oven to 425 degrees
  2. Prep all the veggies and place them on a sheet pan
  3. Toss in a generous amount of extra virgin olive oil, minced garlic, salt, and pepper
  4. Roast in oven for 25-30 minutes or until veggies are cooked through with a little crispness
  5. Plate and top with a generous squeeze of lemon, a little dash of salt, and tons of Parmesan cheese
  6. Enjoy!

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