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.
Locavore is so much part of our week... Just can't imagine living without it. At a time when food prices have soared, eating locally makes so much more sense, ecologically, environmentally and socially.
— Audrey Langlasse
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.