Roasted Cauliflower & Carrots with Mustard-Caper Vinaigrette

Tossed with our bright housemade vinaigrette, this makes for a super supper side dish.

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-sized florets
3 tablespoons olive oil
Farm & Larder mustard-caper vinaigrette
Sea salt and fresh ground pepper

1. Preheat oven to 400°.

2. On a large sheet pan toss the cauliflower and carrots with olive oil, seasoning generously with salt and pepper.

3. Bake for 15-20 minutes or until vegetables are tender and browned in spots. Remove from the oven and toss vegetables with about ¼ cup of the mustard-caper vinaigrette. Serve immediately or at room temperature.

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