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.