Roasted Cauliflower and Parsnip


Ingredients

  • 1 ½ cups mini cabbage, trimmed
  • 1 cup large potato chunks
  • 1 cup large parsnip, chunks
  • 1 ½ cup cauliflower florets
  • 1 cup cubed red beets
  • 1/2 cup red onion chunks
  • 2 tablespoons extra-virgin olive oil
  • salt and ground black pepper to taste


Methode :

Preheat your oven to 425 degrees F (220 degrees C).
Set the rack to the second-lowest level in the oven.
Pour some lightly salted water in a bowl.
Submerge the mini cabbage in salted water for 15 minutes and drain.
Place the rest of the ingredients together in a bowl.
Spread the vegetables in a single layer onto a baking pan.
Roast in the oven until the vegetables start to brown and cook through, for
about 45 minutes.

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