How To Make Roasted New Carrots, Cauliflower, Grains & Carrot-Top Dressing
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 bunch of young carrots, tops trimmed and reserved
- 1 small head of cauliflower, cut into florets
- 1 cup cooked grains (such as quinoa or rice)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Carrot-Top Dressing:
- 1 cup carrot tops, washed and roughly chopped
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Place the carrots and cauliflower florets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
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Roast in the preheated oven for 20-25 minutes, until the vegetables are tender and slightly charred.
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While the vegetables are roasting, prepare the carrot-top dressing. In a blender or food processor, combine the carrot tops, minced garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
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To serve, arrange the roasted carrots and cauliflower on a platter. Sprinkle the cooked grains over the top. Drizzle with the carrot-top dressing.
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Enjoy this delicious roasted vegetable dish!
Nutrition
- Calories : 180kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 150mg
- Total Carbohydrates : 20g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 4g
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