Roasted Cauliflower with Candied Carrots and Pecans
1 head of Cauliflower-separated into florets
4 carrots, sliced
½ cup pecans
5 Tablespoons olive oil
4 Tablespoons honey
4 Tablespoons brown sugar
salt and pepper
On two separate sheet pans, toss the cauliflower and carrots in olive oil and salt and pepper. Bake at 450 degrees for 8-10 minutes. Set cauliflower to the side and keep warm. To the carrots add the pecans and sprinkle with brown sugar. Drizzle with honey and bake again for 5 more minutes. Sugars should be bubbling when you remove from the oven. Make sure to mix the sugar onto all of the carrots and pecans. Toss with the cauliflower.
1 head of Cauliflower-separated into florets
4 carrots, sliced
½ cup pecans
5 Tablespoons olive oil
4 Tablespoons honey
4 Tablespoons brown sugar
salt and pepper
On two separate sheet pans, toss the cauliflower and carrots in olive oil and salt and pepper. Bake at 450 degrees for 8-10 minutes. Set cauliflower to the side and keep warm. To the carrots add the pecans and sprinkle with brown sugar. Drizzle with honey and bake again for 5 more minutes. Sugars should be bubbling when you remove from the oven. Make sure to mix the sugar onto all of the carrots and pecans. Toss with the cauliflower.
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