Try this Roasted Cauliflower and Carrots with Olive Drizzle recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the vegetables on the baking sheet, drizzle over the 2 tablespoons olive oil, sprinkle with salt and bake for about 20 minutes, until the vegetables are tender and just slightly golden.
While the vegetables are roasting, make the drizzle. Place the olives, shallots and rosemary in a blender or a food processor and blend to chop everything finely. Add the olive oil and the pepper and puree until it is fairly smooth (it won’t get all the way smooth; that’s fine).
Transfer the vegetables to a serving platter, and either drizzle over the olive sauce, or pass it on the side, or drizzle over a little and pass the rest (that’s what I usually do, but if you think some of your gang won’t go for it, leave it on the side). Serve hot, warm or room temperature.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 94 | ||
Calories from Fat: 53 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 92.1mg | 3 % | |
Potassium 393.6mg | 10 % | |
Total Carbohydrate 10.1g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 6.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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