• Liz Talley - Urban Graze

Roasted Cauliflower and Carrots


2 c. cauliflower, broken into small florets

2 c. carrots, thinly cut into coins, or on the diagonal (about 1/4")

2 Tbsp. olive oil

1 clove garlic, minced or pressed

Salt and pepper

1/2 tsp. lemon juice or apple cider vinegar

1 Tbsp. snipped parsley or carrot tops, optional

Preheat oven to 375.

Toss cauliflower and carrots with oil and garlic. Season with salt and pepper.

Spread out on a parchment lined baking sheet.

Roast until firm tender. Stir once or twice to help keep browning even.

Cool and toss with lemon and parsley (if using). Serve at room temperature.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side #salad

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now