Roasted Vegetable Salad

Ingredients:

1 bunch tri colored carrots

1 bunch orange carrots

1 bunch asparagus

1 head cauliflower

5 Clementines or two oranges

5 Tablespoons olive oil

olive oil spray

salt, Kosher

pepper, black fresh ground

Method:

Preheat the oven to 425ºF convection or 450ºF bake

1. Bring a medium pot of salted water to a boil.

2. Wash the carrots. Peel and trim the carrots. You can also use regular large orange carrots, cut them into 3" by 1" pieces. Place the carrots in the boiling water for 5 minutes until the begin to soften slightly. Remove the carrots from the water and set aside.

3. Trim the white ends of the asparagus off and wash them. Set aside

4. Cut the cauliflower in half and in quarters. remove the leaves and stems. Remove the core and cut into small florettes. Set aside.

5. Spray a large roasting pan, or sheet pan, with olive oil or canola spray. Place the prepared vegetables in groups on the pan. Drizzle the vegetables with 4 Tablespoons olive oil. Sprinkle 1/ 2 teaspoon of Kosher salt on the vegetables.

6. Place the vegetables in the preheated oven for 25 minutes. Take the asparagus out of the oven after 10 minutes. 

7. While the vegetables are roasting, peel 4 of the Clementines or both oranges. Slice them into thin slices. Save the one Clementine for juice or one half of the orange.

8. When the vegetables are roasted arrange them on a platter wit the Clementine/ orange slices. Squeeze the reserved Clementine/orange juices over the vegetables and drizzle with 1 Tablespoon olive oil.

Serve and enjoy!