Recipe by: Recipe by Well Fed Heart
Serves: serves 2-4
Prep Time: Quick & Easy


1 small head of cauliflower, trimmed into florets (about 2 cups)

4 large carrots (about 1 pound), diagonally cut into 1-inch slices

2 teaspoons extra virgin olive oil

1/2 teaspoon medium ground black pepper

1 tablespoon extra virgin olive oil

2 tablespoons dijon mustard

1 teaspoon horseradish

1 teaspoon natural liquid honey

1/4 cup parsley, chopped (or another herb depending on your tastes)

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1. Preheat oven to 425F.

2. In a bowl, toss cauliflower florets and carrots with 2 teaspoons olive oil and pepper. Cover and microwave 5 minutes.

3. Spray a baking sheet with cooking oil spray. Place vegetables in a single layer on the sheet. Roast 10 minutes, until vegetables are tender and cauliflower edges are browned.

4. For the sauce: While the vegetable are roasting, combine 1 tbsp olive oil, mustard, horseradish, and honey in a small bowl. Remove vegetables from oven, toss with the sauce and parsley.