Roasted cauliflower, shoestring carrots, and toasted almonds

It was a rainy day today and I wanted to eat something healthy but something warm. I opened up the fridge and found some of the leftover vegetables from the veggie tray I set out at Thanksgiving.

The result was so yummy that I had to share it here with you all.


One cup cauliflower pieces

1 cup shredded carrots

2 tablespoons blanched slivered almonds, toasted

Place cauliflower pieces and shredded carrots on a small baking sheet. Toss with 2 to 3 tablespoons extra virgin olive oil, cold pressed. Sprinkle lightly with salt to taste.

Bake on the middle rack in the oven at 400° for about 25 minutes. You want to see the cauliflower browned and the carrots toasted.

Take the baking sheet out of the oven and then toast the almonds in a dry skillet on the stove top. Top the vegetables with the almonds and enjoy!

This is great on its own for lunch or dinner or as a side dish.


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