Cacio e Pepe Roasted Carrots and Cauliflower

Using last year’s frozen vegetables, I tried this flavorful cheese and roasted crispy cauliflower and carrot recipe.  The seasoning is influenced by the Italian dish, cacio e pepe. It is delicious as a side dish or as a meal!

Serves: 2-4

Ingredients:

• 1 head of cauliflower, cut into florets
• 3 carrots, peeled and cut into 1/2-inch coins
• 2 tbsp unsalted butter, melted
• 2 tbsp extra virgin olive oil
• 1 tsp cracked black pepper
• 1/2 cup freshly grated parmesan cheese

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a medium-sized bowl, combine cauliflower and carrots. Drizzle the butter and olive oil over the vegetables and sprinkle with parmesan cheese, tossing gently.
3. Spread vegetable mixture evenly onto a 9 1/2 x 15-inch baking pan. Sprinkle with the cacio e pepe seasoning: freshly cracked black pepper and grated parmesan cheese.
4. Roast for 25 minutes or until the cauliflower is golden and the cheese on the baking sheet is crispy. 
5. Remove to a platter, and sprinkle again with freshly grated parmesan if desired. Serve immediately.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer