ROASTED CAULIFLOWER AND CARROTS
by Ryan (age 5)
Ingredients
1 head of cauliflower, cut into bite-sized florets (that means take the flower part and chop it up)
1 bag of mini carrots (all carrots sliced in half)
1/4 cup of olive oil
2 garlic clove, peeled and cut in quarters
Sprinkle of Kosher salt
Directions
In a bowl, toss everything together. Spread out on a cookies sheet and bake at 375 degrees for about 20-25 minutes until the carrots/cauliflower are soft but not mushy. Put in serving bowl and watch it disappear.
**My mom says that roasting makes the veggies taste sweeter...and I like that!**
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