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
4 teaspoons extra-virgin olive oil
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 ounce finely chopped walnuts (about 3 tablespoons)
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest
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