Roasted Cauliflower, Asparagus and Carrots with burrata

Roasted Cauliflower, Asparagus and Carrots with burrata

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Ingredients
  

  • 1 head of cauliflower, cut into florets (you can use purple and yellow
  • 1 bunch of asparagus, trimmed
  • 6 mini colorful carrots, cut in half lengthwise (fromTrader Joe’s that are the whole carrots but mini, not the short oval ones)
  • 10 baby tomatoes, cut in half unless they are super small, leave them whole
  • 2 tablespoons of olive oil
  • 1 lemon, freshly squeezed
  • 2 cups arugula
  • Salt and  cayenne pepper, to taste
  • 1 ball of burrata cheese, broken up
  • 3 tablespoons of basil oil

Instructions
 

  • Preheat your oven to 425 degrees. Place the cauliflower florets, asparagus, and carrots on a large baking sheet. Drizzle with olive oil and season with salt and cayenne pepper. Toss everything together to ensure the vegetables are well coated. Roast the vegetables for about 20-25 minutes, or until they are tender and slightly caramelized. You may want to stir the vegetables halfway through the cooking time to ensure they cook evenly.
  • While the vegetables are roasting, cut it open and pull apart. Once the vegetables are done, remove them from the oven and let them cool slightly. Arrange the roasted vegetables on a serving platter. Drizzle with the basil oil and sprinkle the burrata on top of the vegetables.
  • You can serve this immediately while the vegetables arestill warm or room temperature. Enjoy this delicious and healthy dish!
  • Remember, you can always adjust the quantities and types of vegetables based on your personal preference.