Crispy Roasted Potatoes & Brussels Sprouts With Cilantro Sauce, Goat Cheese & Olives by @SoLetsHangOut #glutenfree #primal #vegetarian #veggies #potatoes #cilantro #brusselssprouts #healthy #sidedish

I know that the holidays are in full effect, and that I should probably be posting how to make sugar cookies shaped like reindeer, covered in candy canes and peppermint bark and dipped into eggnog. That would be festive. Also, gross. Note to self: don’t dip overly-candied cookies into eggnog. Or, do. I feel confused. Is there a Christmas professional around who can tell me if this is a good or a bad idea? Also, how many gingerbread cookies crumbled up into a bowl make a good breakfast cereal? I have a lot of questions. But, I digress. Treats. I’ll probably be shoving treats in your face soon, so not to worry. However, this is the kind of food I’ve been crushing on currently. Hard. Like, I’m a twelve year old girl in 1995, and this pan of roasted veggies is on the cover of Tiger Beat right next to JTT. Big-swoony-write its name on my binder kind of crushin’. Practice kissing on your hand before bed kind of crushin’. It’s serious. Crispy Roasted Potatoes & Brussels Sprouts With Cilantro Sauce, Goat Cheese & Olives by @SoLetsHangOut #glutenfree #primal #vegetarian #veggies #potatoes #cilantro #brusselssprouts #healthy #sidedishAll I want to do is roast big pans of things and smother them with flavor–in this case, a lemon-spiked cilantro sauce, goat cheese and a smattering of olives. My heart rate increased just thinking about it. My palms are clammy. I’m not sure if I’m falling in love, or if I have the flu. Winter is confusing. Nevertheless, these things are good. Few things are more satisfying that eating veggies with crispy edges. I’m kind of a crispy addict. Crispy chicken, anyone? When I was a kid, I used to sneak behind my mom’s back and scrape the little bits of burnt remains off of a pan of roasted meat or veggies. I’m pretty sure that’s unsafe and carcinogenic or something, but my young palate wanted what it wanted. Meh. If I get some weird kind of cancer from eating burnt chicken fat, I’m going to be kind of miffed.  Gosh, this post has gotten weird and kind of dark. Perhaps it’s best if we wrap things up. I won’t talk about life threatening chicken fat induced illnesses, and you can hurry to a oven near you and make all of the roasted veggies. Phew. Please cover everything with goat cheese and olives. Always and forever. Okay, that’s all.

Crispy Roasted Potatoes & Brussels Sprouts With Cilantro Sauce, Goat Cheese & Olives by @SoLetsHangOut #glutenfree #primal #vegetarian #veggies #potatoes #cilantro #brusselssprouts #healthy #sidedishNote: If you’re not into cilantro, that’s not a problem. I know a bunch of you maintain this delicious herb tastes like soap, and the last thing I want for you is to be choking down soap flavored veggies. Simply replace the cilantro with flat leaf parsley. You’ll still get a ton of great flavor without upsetting your sudsy taste buds. 😉

Crispy Roasted Potatoes & Sprouts With Cilantro Sauce, Goat Cheese

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Ingredients

    Potatoes & Sprouts

    • 7 medium yukon gold potatoes, cut into chunks
    • 4 cups Brussels sprouts, halved
    • 3 Tbsp. olive oil
    • Steak seasoning, to taste (I used this one)
    • 1/2 cup crumbled goat cheese
    • 1/4 cup diced kalamata olives

    Cilantro Sauce

    • 1 bunch of cilantro
    • 1 large clove of garlic
    • Juice of a large lemon
    • 1/3 cup olive oil
    • pinch of black pepper
    • pinch of salt

    Instructions

    1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
    2. Place your potatoes, sprouts, olive oil and steak seasoning into a medium sized mixing bowl. Toss together using clean hands.
    3. Pour the oil and spice coated potatoes and sprouts onto the parchment lined baking sheet. Roast for 25-30 minutes, or until the potatoes and sprouts are cooked through, crispy and have good color.
    4. While the veggies are roasting, make the cilantro sauce. Place all of the cilantro sauce ingredients into a food processor and process on high until everything is combined into a uniform looking sauce. Taste it and season it to your liking.
    5. Remove the cooked veggies from the oven and allow them to cool for about ten minutes or so. Once they have cooled slightly, pour the cilantro sauce over the veggies and toss together so that the sauce is evenly distributed and coating all the vegetables.
    6. Sprinkle with goat cheese and olives. Serve and enjoy!

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