Roasted Car­rots and Cau­li­flower with Thyme


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1 lb. car­rots, peeled, halved length­wise, and cut into 2-inch pieces 1 head cau­li­flower, trimmed and cut into bite-size flo­rets 3 Tbsp. olive oil

2 Tbsp. chopped fresh thyme 1 Tbsp. minced gar­lic

½ tsp. salt

½ tsp. black pep­per

⅓ cup grated Parme­san cheese

1. Pre­heat oven to 400°F.

2. Toss to­gether car­rots, cau­li­flower, oil, thyme, gar­lic, salt, and pep­per in a bowl. (You can do this up to 1 day ahead and chill, cov­ered.)

3. Spread veg­eta­bles on a foil-lined 10x15-inch bak­ing pan. Roast un­til veg­eta­bles are ten­der, about 40 min­utes. Toss with Parme­san. PER ¾-CUP SERV­ING: 103 CAL; 6g FAT (1g SAT); 3g PRO; 10g CARB; 3g FIBER; 267mg SODIUM; 4g SUG­ARS

6 RE­VIEWShands-on 15 min to­tal 55 min serves 8 sub­mit­ted by: ca­rinaHID­DEN GEM

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