• 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

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#side #salad

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