Ingredients
Ingredients
1 medium cauliflower, trimmed into florets
4 carrots sliced into rounds
80 gr walnuts (chopped)
2 tblsp chopped fresh parsley
1 tsp dried thyme (2 tstp if fresh)
1 tsp herbs de Provence
3 tblsp olive oil
Zest of 1 lemon
Good quality sea salt, and a sprinkling of black pepper
Method
Method
Toss the carrots and cauliflower in a bowl with 2 tblsp oil, thyme, salt and pepper until well coated. Spread in a single layer on a rimmed baking dish. Roast the vegetables until tender and lightly browned, about 25 minutes, stirring and turning over a couple of times.
Meanwhile, roast the walnuts in a small pan over medium heat, stirring, until toasted, about 5 or 6 minutes. Place them into a small bowl and toss with the parsley, thyme, herbs de Provence, lemon zest and a tablespoon of oil. Sprinkle over the roasted vegetables, and very gently combine all the ingredients. Garnish with chopped parsley.
