Wednesday, July 23, 2014

Roasted Carrots and Cauliflower with Walnuts

Is this not absolutely gorgeous? And it is equally as delicious, I promise. We whipped this up together one night and then I fought my way to getting to eat it all. The recipe came along with the carrots, cauliflower, and parsley from our favorite Telltale Farms!

What you need:

 4 medium carrots , peeled and thinly sliced on an angle
 1 small head cauliflower, trimmed into small florets
 4 teaspoons extra-virgin olive oil
 1/4 teaspoon dried thyme
 Salt and freshly ground black pepper
 3 tablespoons finely chopped walnuts
 2 tablespoons chopped fresh parsley
 1/2 teaspoon finely grated lemon zest

Here is what you need to do:

First off, preheat the oven to 450 degrees.

Then toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, and sprinkle with salt pepper until well coated. Spread in a single layer on a rimmed baking sheet. Roast the vegetables for about 25 minutes, stirring once or twice.  Season with more salt and pepper.

Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted,  about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.


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