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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Carrots and Cauliflower with Thyme Recipe

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This recipe for Roasted Carrots and Cauliflower with Thyme is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb carrots, peeled, halved lengthwise and cut into 2 in pieces
1 head cauliflower, trimmed and cut into bite-sized florets
3 tbsp olive oil
2 tbsp chopped fresh thyme
i tbsp minced garlic
1/2 tsp salt
1/2 tsp black pepper
1/3 c grated Parmesan cheese
Directions:
Directions:
1. Preheat oven to 400ºF
2. Toss together carrots, cauliflower, oil, thyme, garlic, salt, and pepper in a bowl (you can do this up to 1 day ahead of time, covered and chilled)
3. Spread vegetables on a foil-lined 10x15 baking pan. Roast until vegetables are tender, about 40 mins.
4. Toss with Parmesan cheese
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
55 mins

 

 

 

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