Roasted Cauliflower and Carrots in Mustard Sauce
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 horseradishShop this recipe
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.