Crispy Roasted Potatoes & Sprouts With Cilantro Sauce, Goat Cheese
Ingredients
Potatoes & Sprouts
- 7 medium yukon gold potatoes, cut into chunks
- 4 cups Brussels sprouts, halved
- 3 Tbsp. [aflink u="http://amzn.to/1IEPyr7"]olive oil[/aflink]
- Steak seasoning, to taste ([aflink u="http://amzn.to/1NVx8od"]I used this one[/aflink])
- 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 [aflink u="http://amzn.to/1IEPyr7"]olive oil[/aflink]
- pinch of black pepper
- pinch of salt
Instructions
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Place your potatoes, sprouts, olive oil and steak seasoning into a medium sized mixing bowl. Toss together using clean hands.
- 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.
- 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.
- 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.
- Sprinkle with goat cheese and olives. Serve and enjoy!
