Oven Roasted Garlic Brussels Sprouts, Cauliflower, and Onion & Lemon Parmesan Breaded Chicken

Oven Roasted Garlic Brussels Sprouts, Cauliflower, and Onion

Ingredients

1 pound of Brussels sprouts, trim of the bottoms and cut into half

1/2 a head of cauliflower, trimmed into florets

2 medium onions, sliced thin

olive oil

4 garlic cloves, smashed

Kosher salt and pepper

pecans, chopped

Parmesan cheese, freshly grated

Directions

Preheat oven to 425. Placed all veggies into a 9x13 glass dish. Toss with olive oil, garlic, kosher salt and pepper Bake for 25 minutes. Toss veggies. Add pecans. Cook for 25 more minutes. Add additional salt and pepper, to taste. Serve toss with Parmesan cheese.

Lemon Parmesan Breaded Chicken

4 thin sliced, organic chicken cutlets

olive oil vinaigrette dressing

1 egg

milk

3/4 cup Italian bread crumbs

1/4 cup Parmesan cheese, freshly grated

Kosher salt and pepper

1/2 lemon

Directions

In a medium bowl, marinate chicken for at least 30 minutes in vinaigrette dressing. In a 9x13 glass dish, lightly coat the bottom with olive oil. In a separate bowl, add an egg with a splash of milk and whisk together. In another bowl, combine Parmesan cheese, bread crumbs, salt and pepper. Put chicken in egg wash and then into bread crumb mixture. Place into glass dish. Bake oven at 425 for 20 minutes. Before serving, top with a squeeze of lemon juice and lemon zest.