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Roasted Cauliflower and Carrots with
Ingredients
For the Roasted Vegetables:
•
½ head cauliflower cut into small
florets
•
450g carrots multi-coloured, if
possible, peeled and sliced
•
2 tbs olive oil
•
Coarse or kosher salt to taste
Method
1. Preheat the oven 200°C. Spray a
rimmed baking sheet with non-stick
cooking spray. Place the vegetables
on the baking sheet, drizzle over the 2
tbs olive oil, sprinkle with salt and
bake for about 20 minutes, until the
vegetables are tender and just
slightly golden.
2. While the vegetables are roasting,
make the drizzle. Place the olives,
shallots and rosemary in a blender or
Olive Drizzle
Cooking time: 25m – Temperature: 200°C
For the Olive-Rosemary Drizzle:
•
1 cup pitted mixed olives any kind you
like.
•
1 tbs minced shallots
•
½ tsp minced fresh rosemary leaves
•
½ cup extra virgin olive oil
•
Freshly ground pepper to taste
a food processor and blend to chop
everything finely. Add the olive oil and
the pepper and puree until it is fairly
smoot.
3. 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.
Serve hot, warm or room
temperature.
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