Dishing Up the Dirt

spicy roasted cauliflower and carrots with parsley pesto

cauli

I spend most of my days hanging out with two dudes. We listen to country music, pee outside, pull weeds, move irrigation pipes, and fill up our time planting crops.

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Don’t get my wrong, I love digging in the dirt with Taylor and Henry. The three of us make a really good team. However, every once in a while a girl just needs to hang out with a good friend and drink some nice beer.

emily

My dear friend Emily drove all the way down from Seattle to come drink some local beer and check out Tumbleweed Farm. I used her visit as an excuse to ditch the farm early and catch up over a few cold pints. The weeds will still be there tomorrow….. Girlfriends are the absolute best!

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Spicy Roasted Cauliflower And Carrots With Parsley Pesto

Prep Time: 10 mins    Cook Time: 25 mins    Serves: 4

  • 1 head organic cauliflower, cut into florets
  • 6 large organic carrots, cut into 1 inch pieces
  • 1 TBS olive oil
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • salt and pepper to taste
  • For the Pesto:
  • 4 cups parsley, stems removed and chopped
  • 3 cloves of garlic, minced
  • 1 tsp fresh lemon juice
  • 1/4 cup parmesan cheese
  • 2 TBS walnuts
  • salt and pepper to taste

Preparation

  1. Preheat oven to 400 degrees. 
  2. In a large bowl combine all ingredients. Place on a prepared baking sheet and roast in the oven for 18-25 minutes turning veggies halfway through cooking time.
  3. While veggies roast prepare the pesto by combining all ingredients into a food processor until pesto is smooth. Add more oil if necessary.
  4. Serve pesto with roasted veggies and enjoy!

Notes

As always you this recipe as a guide and taste test as you go. Adjust measurements and ingredients as necessary.


Leave a Reply

13 thoughts on “spicy roasted cauliflower and carrots with parsley pesto

  1. Terry erb says:

    Sounds lovely.
    Can’t wait to try it…

  2. Simply Life says:

    Sounds like a great friend!

  3. Julia says:

    I’ve never made parley pesto! I heared parsley is GREAT for cleaning out your liver…and I have been drinking a lot of wine lately…..:) The spicy cauliflower and carrots with the sauce looks fabulous. Hope you and Taylor had a great long weekend! Do farmers take Memorial Day off? 😉

  4. I’ve never thought to use veggies or pesto as an appetizer this way, so fun!

  5. I am loving the spicy flavors you have got going on here! Yum, yum :).

  6. Joanne says:

    Boys are great but…some girl time is DEFINITELY necessary every once in a while! Have fun! I’m loving this roasted cauliflower and carrot dish! My kind of meal.

  7. Abby says:

    now that sounds like some awesome girl time, a few drinks, snackin’ on this….yum! That parsley pesto sounds fantastic!

  8. You really just can’t beat drinks with a good girlfriend. 🙂 Hope you had a good holiday weekend!

  9. I’ve never thought to use pesto as a dip. Love the idea! Hope you enjoyed the weekend!

  10. I discovered spicy roasted cauliflower last year and it changed how I cooked many vegetables. To add pesto is just a genius next step! Our friends are very necessary and we should always make time for them.

  11. I made parsley pesto last week for the first time ever and loved it!! And that cauliflower looks perfect!

  12. Leah Cain says:

    about how much oil do you start with for the pesto?

    1. Andrea says:

      To be honest, I’m not sure (this is an old recipe that needs updating!!!) I’m assuming 1/4 cup. Go up from there until you reach your desired consistency. happy pesto making!

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