ROAST CAULIFLOWER AND CARROTS RECIPES

Steps:

• 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.

Steps:

• Preheat your oven to 410 degrees F.
• Add the carrots and cauliflower to a medium-sized bowl. Add the olive oil and 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat.
• Place the carrots and cauliflower on a baking sheet and roast for about 20 minutes, turning once or twice during roasting.
• Add the broth to a large pot, then add the roasted carrots, cauliflower, onion, thyme and remaining salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
• Remove the soup from the heat. Use an immersion blender and carefully blend the ingredients until smooth (you could also use a regular blender, adding the soup in small batches and blending).
• Add the cream, a little at a time, and continue to blend until incorporated.
• Serve in individual bowls, garnished with the slivered almonds or fresh parsley.