spicy roasted cauliflower and carrots with parsley pesto

spicy roasted cauliflower and carrots with parsley pesto

cauli I spend most of my days hanging out with two dudes. We listen to country music, pee outside, pull weeds, move irrigation pipes, and fill up our time planting crops. IMG_0248 Don't get my wrong, I love digging in the dirt with Taylor and Henry. The three of us make a really good team. However, every once in a while a girl just needs to hang out with a good friend and drink some nice beer. emily My dear friend Emily drove all the way down from Seattle to come drink some local beer and check out Tumbleweed Farm. I used her visit as an excuse to ditch the farm early and catch up over a few cold pints. The weeds will still be there tomorrow..... Girlfriends are the absolute best! cauli2

Spicy Roasted Cauliflower And Carrots With Parsley Pesto

Prep Time: 10 mins
Cook Time: 25 mins
Serves: 4

Ingredients

  • 1 head organic cauliflower, cut into florets
  • 6 large organic carrots, cut into 1 inch pieces
  • 1 TBS olive oil
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • salt and pepper to taste
  • For the Pesto:
  • 4 cups parsley, stems removed and chopped
  • 3 cloves of garlic, minced
  • 1 tsp fresh lemon juice
  • 1/4 cup parmesan cheese
  • 2 TBS walnuts
  • salt and pepper to taste

Preparation

  1. Preheat oven to 400 degrees. 
  2. In a large bowl combine all ingredients. Place on a prepared baking sheet and roast in the oven for 18-25 minutes turning veggies halfway through cooking time.
  3. While veggies roast prepare the pesto by combining all ingredients into a food processor until pesto is smooth. Add more oil if necessary.
  4. Serve pesto with roasted veggies and enjoy!

Notes

As always you this recipe as a guide and taste test as you go. Adjust measurements and ingredients as necessary.

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