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Roasted Carrots and Cauliflowe­r with Thyme

armagazine.com/roasted-carrotsand-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

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

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