Ingredients
2 large carrots, cut into thin medallions
1 bunch cauliflower, cut into bite-sized florets
¾ cup heavy cream
3 sage leaves (optional)
⅔ cup finely grated parmesan cheese
Parmesan Roasted Carrots and Cauliflower
by Ooooby CrewDirections
Preheat oven to 200. Toss the carrots and cauliflower with cream, sage (if using) and salt and pepper in a shallow baking dish. Bake, uncovered about 30 minutes. Then stir in half the amount of cheese and sprinkle the rest of the cheese on top. Roast uncovered until vegetables are tender, about 20 minutes. Let stand about 5 minutes before serving to thicken a bit.
I so love delving into my vegbox after it has been delivered so I can set meal plans for the week. I like that the vegetables are fresh, seasonal and come from nearby.
— Sally
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