Author Notes
This dish is an amazing combination of flavors and textures. It’s sweet, savory and crunchy. It’s versatile and goes well with chicken, pork, beef and vegetarian dishes. Both healthy and satisfying! —Susan E. Levy
Continue After Advertisement
Ingredients
- Recipe Ingredients
-
1
small head cauliflower, trimmed into florets (about 2 cups)
-
4
large carrots (about 1 pound), diagonally cut into 1" slices
-
2 teaspoons
olive oil
-
½ teaspoons
pepper
- For mustard sauce
-
1 tablespoon
olive oil
-
2 tablespoons
Dijon prepared mustard or a favorite mustard
-
1 teaspoon
prepared horseradish
-
1 teaspoon
honey
-
¼ cups
chopped fresh parsley
-
Salt to taste, optional
Directions
-
Preheat oven to 425°.
-
In a bowl, toss cauliflower florets and carrots with 2 teaspoons olive oil and pepper. Cover and microwave 5 minutes.
-
Spray a baking sheet with cooking oil spray. Place vegetables in a single layer on the sheet. Roast 10 minutes, until vegetables are tender and cauliflower edges are browned.
-
For the sauce: While the vegetables are roasting, combine olive oil, mustard, horseradish, and honey in a small bowl.
-
Remove vegetables from oven, toss with the sauce and parsley.
-
Per serving: 131 calories, 3 gm protein, 15 gm carbohydrate, 8 gm fat, 1 gm sat fat, 5 gm mono fat, 0 mg cholesterol, 5 gm fiber, 194 mg sodium
See what other Food52ers are saying.