Roasted Rosemary Carrots

From Janet Wages

These can be done with regular carrots cut into sticks, way faster with baby carrots.

INGREDIENTS

1 bag (16oz) peeled baby carrots
1 ts dry Rosemary
Olive oil
Salt
Pepper
1 Lemon

DIRECTIONS

Preheat oaven at 450 degres
Toss all the ingredients in a bowl and spread evenly on a baking sheet.
Roast for 35 min aprox until carrots are soft.
Squeeze the juice of 1 lemon right before serving

Roasted Cauliflower w/ Lemon caper vinaigrette

I have to start saying I'm not a fan of cauliflower but made this way or as skinny mashed, I love it!

From thechew.com

INGREDIENTS

For the Cauliflower:
1 head Cauliflower
1/4 cup Olive Oil
Salt and Pepper
Lemon Caper Vinaigrette (see recipe below)

For the Lemon Caper Vinaigrette:
1 cup Olive Oil
1/3 cup Capers (chopped)
1/2 bunch Parsley (chopped)
1/2 cup Lemon Juice
1 tablespoon Lemon zest
1 teaspoon Dijon Mustard
Salt and Pepper

DIRECTIONS:

For the Cauliflower: Drizzle cauliflower with olive oil and season with salt and pepper. Roasting a whole head of cauliflower makes for a great presentation. Roast in a 350 degree oven until golden and tender, approximately 35 to 45 minutes. Drizzle with vinaigrette.

For the Lemon Caper Vinaigrette: Whisk all ingredients together. Remember to zest lemons before juicing them. Season to taste. 

Serve this dish as a side or a vegetarian entree.