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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
:10 |
Total Time: |
:20 |
Ingredients: |
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1 head (lg.) cauliflower, trimmed into florets
1 lb. red potatoes, halfed and cut in thirds
2 tbsp. olive oil
Salt and pepper, to taste
Mustard Butter:
4 tbsp. butter, softened
2 tbsp. whole grain mustard
2 tsp. prepared horseradish
1 tsp. honey
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Directions:
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Preheat oven to 450°F. Toss the vegetables in the olive oil; add salt and pepper to taste. Put the vegetables onto 2 baking sheets. Roast in lower half of oven for 10 minutes. After 10 minutes remove from the oven stir and rotate the baking sheets. Roast for 10 more minutes or until fork tender.
Mix all the ingredients for the mustard butter in a small bowl. Toss the vegetables while still hot out of the oven with the mustard butter and serve.
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Comments from einar
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This goes great with roast pork. I have been fooling around with this recipe for a while. I think that roasting veggies brings out more and better flavor.
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