Ingredients
Prep
- 1 lb brussels sprouts halved
- 1/2 lb cauliflower florets
- 1/4 t crushed red pepper flakes optional
- salt and pepper to taste
- 3 T olive oil
- 1 shallot
- 1 t minced garlic
- 2 T balsamic vinegar
- 1 t fresh lemon juice
- 1 t honey
On Cooking Day
- 1 T olive oil
- 18 oz frozen gnocchi
- 1 T butter
- 1/4 C grated Parmesan
- 1 pkg garlic bread
Instructions
To Assemble
- Put first 5 ingredients in a zipper bag. Toss to coat.
- Thinly slice shallot and add to a small bowl with a lid. Add next four ingredients to the bowl.
To Cook
- In a large skillet add vegetables. Adjust sprouts so as many as possible are cut-side down. Cook on medium high heat (undisturbed) for 4-6 minutes, or until vegetables are browned.
- Add shallot mixture, and continue to cook until vegetables are tender, about 2-3 minutes. Remove vegetables from skillet.
- Add olive oil to the pan, and cook gnocchi, until browned and tender, about 3 minutes. Add vegetables back to the pan. Toss with butter.
- Prepare garlic bread per package instructions. Sprinkle with Parmesan to serve.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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