Ingredients
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
16 carrots, stems on
1 head cauliflower, broken into florets
16 asparagus spears, ends trimmed
16 carrots, peeled and green ends trimmed
1 cup panko breadcrumbs
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
1 tablespoon honey
1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper.
- Toss carrots with 1 tablespoon olive, 1/2 teaspoon salt, and a pinch of pepper. Place on the baking sheet and roast for 15 minutes.
- Meanwhile, toss the cauliflower with 1 tablespoon oil, 1/2 teaspoon salt, and a pinch of pepper. After the 15 minutes have passed, remove the tray from the oven and place cauliflower on the tray beside the carrots, place back in the oven for another 15 minutes.
- Combine breadcrumb, parmesan, and parsley in a small bowl. Set aside. Toss the asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Remove tray from oven and place asparagus on the tray and put the tray back in the oven for a renaming 15 minutes.
- Remove the tray from the oven after cooking time has expired. Place each vegetable on a serving platter—drizzle carrots with honey. Squeeze lemon juice on the cauliflower and top the asparagus with the parmesan crumb.
- Serve warm.
