Serves: 6 Nutrition Facts: 96 calories, 2 g fat, 0 g saturated fat, 126 mg sodium, 19 g carbs, 6 g fiber, 9 g sugar, 3 g protein
Ingredients
2 pounds carrots, cut into coins
1 pound cauliflower florets, cut into 2-inch chunks*
extra-virgin olive oil, in a spray container
1 tsp. ground allspice
Salt and ground black pepper, to taste
3 large garlic cloves, minced
*It’s Ok to substitute some cauliflower for broccoli, we did here.
Instructions
Preheat the oven to 450°F.
Steam carrots and cauliflower in steamer until tender, then drain. (As an alternative, you can bring 5 quarts of water to a boil. Add the carrots and cauliflower and cook for about 10 minutes or so, until a fork inserted comes out easily but still have some firmness. Carrots may take a bit longer than the cauliflower. Drain thoroughly.)
On a baking sheet, spray the carrots and cauliflower with enough oil to coat them and then toss them with the allspice and salt and pepper to taste. Roast for 20 to 25 minutes, shaking and turning often about 3 -4 times, until nicely seared and golden on the outside.
Remove the pan from the oven and add the garlic and toss to combine evenly. Add salt and pepper to taste and Enjoy!!
Recipe by Nutrition Twins at https://www.nutritiontwins.com/savory-carrots-cauliflower/