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.
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
— Karen
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