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Honey and Spice Roasted Carrots and Cauliflower

Honey and Spice Roasted Carrots and Cauliflower

>> Printable version (pdf)

Serves: 4

INGREDIENTS

  • 1 medium head of cauliflower (purple cauliflower looks nice if you can find it!)
  • 6 medium sized carrots
  • 1 ½ teaspoons of ground cumin, divided
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 teaspoons olive oil. Note: if you want to make this oil free, you may substitute vegetable broth for oil
  • 1 ½ teaspoons honey (or maple syrup)
  • 1 tablespoon lemon juice
  • ¼ cup dried cranberries (unsweetened preferred) and/or fresh pomegranate arils
  • ¼ cup slivered almonds (or chopped)
  • ¼ cup mint, finely chopped

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Wash and chop cauliflower to equal sized florets (about 1 inch each) and place on large baking tray.
  3. Wash carrots well (no need to peel) and cut in ½ or ¼ lengthwise (depending on size of carrot) and add on same baking sheet as cauliflower.
  4. Mix the olive oil, 1 teaspoon of cumin, allspice, salt and pepper in a small bowl until combined.
  5. Pour the olive oil and spice mixture over the carrots and cauliflower and toss to coat evenly with oil/spice mixture.
  6. Place in preheated oven and cook 20-25 minutes until veggies roasted. Stir around halfway to make sure both sides of veggies brown and start to get crispy.
  7. While the veggies are roasting, mix together the honey, lemon juice, and the other ½ teaspoon of cumin along with a pinch of salt and pepper and stir well.
  8. When the veggies are done, toss the honey/lemon juice mixture with the veggies- in a bowl. Sprinkle with the dried cranberries and/or pomegranate, almonds, and chopped mint.