2 Simple, Clean Side Dishes in 15 Minutes

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Cauliflower & Brussels Sprouts Sauté and Spicy Garlicy Mini Shells

Each week I receive a delicious little box from Nature’s Garden Express filled with beautiful, local, organic vegetables and other lovely extras. At least once a week I have a surplus that I’m looking to put together in a tasty way. Tonight, I wanted to share a couple of easy, quickly prepared side dishes. This took a total of 15 minutes or less when cooked simultaneously.

Cauliflower & Brussels Sprouts Sauté

Toss 2.5 cups of sliced cauliflower and 2.5 cups brussels sprouts in 1/3 cup of pure apple cider vinegar, 1/3 cup of fresh lemon juice and oregano in a large bowl. Set aside. (5 minutes)

Heat the 1 tbsp of butter or coconut oil and 3 tbps of olive oil in a large skillet along with 1/2 a sliced shallot, lower to hi-medium heat, add the vegetables and cover. (5 minutes)

Cauliflower & Brussels Sprouts Sauté and Spicy Garlic Mini Shells
Before: beautiful, raw vegetables cut in bite-size pieces and bathing in a light dressing

Cook about 3 minutes or until tender. Uncover and cook, stirring occasionally until lightly caramelized. (5 minutes)

brussels sprouts and cauliflower
After: the shallots and lemon juice give the vegetables a tangy, caramelized taste

Spicy, Garlicy Mini Shells

Boil desired quantity of mini shells in water with salt until tender, drain and coat in a light amount of butter. (5 minutes)

Coat shells in desired amount of olive oil, add parmesan cheese, red pepper flakes, black pepper and parsley to taste. (3 minutes)

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