Chicken With Roasted Brussels Sprouts and Truffle Cauliflower Mash
Classic chicken dinner sides just got a glow-up. Forget mashed potatoes, we bring you luscious truffle cauliflower mash and garlicky roasted vegetables for one good looking plate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunbasket.com.
Cooking tools:
- Food processor
- Grater
- Oven
- Baking sheet
- Skillet
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Colander
- Fork
- Potato masher
- Measuring spoon
- Measuring cup
- Paper towel
- Plate
Ingredients
- 2 organic carrots
- ¼ pound organic Brussels sprouts
- 1 ounce shallot-garlic confit
- Protein options:
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 1 head organic cauliflower
- 2 tablespoons truffle butter
- ⅓ cup chicken demi-glace
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