Roasted Cauliflower and Carrots with Olive Drizzle
Simply roasted vegetables get a salty pop from an olive dressing.
Servings: 6 People
Calories: 277kcal
Ingredients
For the Roasted Vegetables
- ½ head cauliflower cut into small florets
- 1 pound carrots multicolored if possible, peeled and sliced
- 2 tablespoons olive oil
- Coarse or kosher salt to taste
For the Olive-Rosemary Drizzle
- 1 cup pitted mixed olives any kind you like
- 1 tablespoon minced shallots
- ½ teaspoon minced fresh rosemary leaves
- ½ cup extra virgin olive oil
- Freshly ground pepper to taste
Instructions
- Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the vegetables on the baking sheet, drizzle over the 2 tablespoons olive oil, sprinkle with salt and bake for about 20 minutes, until the vegetables are tender and just slightly golden.
- While the vegetables are roasting, make the drizzle. Place the olives, shallots and rosemary in a blender or a food processor and blend to chop everything finely. Add the olive oil and the pepper and puree until it is fairly smooth (it won’t get all the way smooth; that’s fine).
- Transfer the vegetables to a serving platter, and either drizzle over the olive sauce, or pass it on the side, or drizzle over a little and pass the rest (that’s what I usually do, but if you think some of your gang won’t go for it, leave it on the side). Serve hot, warm or room temperature.
Nutrition
Calories: 277kcal | Carbohydrates: 11g | Protein: 2g | Fat: 26g | Saturated Fat: 4g | Sodium: 417mg | Potassium: 395mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12718IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 1mg