Meatless Monday: Quick Roasted Carrots and Cauliflower with Walnuts
Meatless Monday is a global movement, a way of life. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Don't be fooled by the banality of root vegetables. Sure, they're often dirt-covered and tough to chew, but once washed (peeled, if need be), cut into manageable pieces and scorched in a hot oven, these colorful fall favorites develop a caramelized coating that rivals the flavor of candy (and, if you partake, bacon). In this vegetarian recipe, carrots and cauliflower are tossed with whole walnuts — an ingredient that not only adds welcome texture, but provides enough protein to make this a hearty, and incredibly healthy, main course.
4 medium carrots (about 12 ounces), peeled and thinly sliced on an angle
1 small head cauliflower (about 2 1/4 pounds), trimmed into small florets
Preheat the oven to 450 degrees F.
Toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper until well coated. Spread in a single layer on a rimmed baking sheet.
Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice. Season with more salt and pepper.
Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.