Diet: Vegetarian
Cauliflower, potatoes and carrots are baked to perfection. A sprinkle of fresh parsley and feta provides the final flavor flourish!
SERVES: 4
Ingredients
- One small cauliflower
- Two medium Yukon Gold potatoes, unpeeled
- One large carrot
- Two tablespoons olive oil
- One teaspoon paprika
- Half teaspoon salt
- Four ounces feta cheese, crumbled
- Half cup chopped parsley
Directions
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Heat the oven to 425°F.
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Slice the cauliflower into large florets with a knife so that the flat side of the florets can make full contact with the pan and caramelize during baking.
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Dice the potatoes into 1/2-inch cubes and slice the carrots crosswise, about 1/3-inch thick.
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Place on a large rimmed baking sheet, drizzle with olive oil and sprinkle with paprika and salt. Toss vegetables to coat and spread out on the pan.
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Bake for 30 minutes, shaking and turning the pan halfway through.
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When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.
Recipe Notes
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