Reprinted with permission from strongertogether.coop
Cauliflower, potatoes and carrots are baked to perfection. A sprinkle of fresh parsley and feta provides the final flavor flourish.
1 small cauliflower
2 medium Yukon Gold potatoes, unpeeled
1 large carrot
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
4 ounces feta cheese, crumbled
1/2 cup chopped parsley
- Heat oven to 425°F. 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.
- Dice the potatoes into 1/2-inch cubes and slice the carrots crosswise, about 1/3-inch thick. Place vegetables 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.
- Bake for 30 minutes, shaking and turning the pan halfway through. When the vegetables are tender and easily pierced with a knife, remove from the oven and toss with feta and parsley. Serve hot.
For a potluck:
Transfer the veggies to a deep dish, sprinkle with the feta and parsley, then cover to transport to your destination.