This recipe was taken from another pork chop recipe. But you can use these veggies with any dish, so I'm posting it here instead of with the pork chops. You can also use this method for other veggies: fresh broccoli, squash, etc.
6 c. cauliflower florets (fresh)
2 cups baby carrots
6 TB butter, melted
Salt & Pepper
Heat oven to 450. Place cauliflower and carrots on an aluminum foil lined baking sheet. Drizzle with 2 TB melted butter. Toss. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Toss again. Roast in over for 25 minutes or until carrots are crisp-tender. Remove and drizzle with 2 more TB melted butter.
No comments:
Post a Comment