RECIPE TITLE: ROASTED BRUSSELS SPROUTS AND

CAULIFLOWER WITH GREEN LENTILS AND FETA

STANDARD YIELD: 20

PORTION SIZE: 4 oz. or 114 gm

AUTHOR: CIA

IMPERIAL METRIC SCALING

PREP
INGREDIENT RATIO
INSTRUCTIONS QTY UNIT QTY UNIT (assume %100
unless noted)

Shallot brunoise 1 oz. 28 gm n/a

Salt n/a 1 tsp. 3 gm n/a

Lemon Juice n/a 6 oz. 170 ml n/a

Extra-virgin Olive Oil n/a 6 oz. 170 ml n/a

Vegetable Stock n/a ½ gal 1.9 l n/a

Bay Leaf n/a 2 each n/a n/a n/a

Thyme chopped 2 tsp. 4 gm n/a

Green Lentils n/a ¾ lb. 340 gm n/a

Salt n/a 1 tsp. 3 gm n/a

Ground Black Pepper n/a ½ tsp. 1 gm n/a

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 Brussel Sprouts trimmed, cut in half 2 lbs. .9 kg n/a

Cauliflower cut in florets 2 lbs. .9 kg n/a

Olive Oil divided 1 oz. 29 ml n/a

Salt divided 2 tsp. 6 g n/a

Ground Black Pepper divided 1 tsp. 2 g n/a

Baharat divided, sub-recipe 2 tsp. 6 g n/a

Walnuts toasted, coarse 2 oz. 58 g n/a

chopped

Parsley Leaves cut in large pieces ¼ cup 6 g n/a

Mint Leaves cut in large pieces ¼ cup 6 g n/a

Chervil Leaves n/a ¼ cup 6 g n/a

Feta Cheese crumbled 4 oz. 112 g n/a

GENERAL SANITATION
STANDARDS NOTE

METHOD:

1. Preheat oven to 400°F or 200°C.

2. Place the shallots in a small bowl. Season with salt and add the lemon juice. Let macerate for
10 minutes.
3. Stir in the olive oil.
4. Place the vegetable stock, bay leaf, thyme, lentils and salt in a sauce pot.
5. Bring to a boil, reduce to a simmer and cook for 20 minutes or until tender, but still holding their
shape. Drain and season with salt and pepper.
6. Toss with 1/3 of the vinaigrette. Adjust seasoning with salt and pepper if needed.
7. In separate bowls, toss the Brussels sprouts and cauliflower with oil, salt, pepper and baharat.
Mix well.
8. Place in a single layer on a baking sheet and place in the oven.
9. Roast for 20 to 25 minutes or until golden brown and cooked through. Time will vary depending on
the size of the Brussel sprouts and cauliflower florets.
10. Toss the hot cauliflower, Brussels sprouts, lentils, herbs, ¾ of the walnuts, ¾ of the feta and the
remaining vinaigrette. Season with salt and pepper.

TO SERVE:
1. To serve, place on a platter. Sprinkle with remaining walnuts and feta cheese.

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 GENERAL SANITATION
STANDARDS NOTE

DESIRED OUTCOME:
1.

2.

NOTES | TIPS
This salad can be served cold or at room temperature.

ALLERGEN NOTES:
Walnuts

Dairy

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