1 head 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
Preheat oven to 400 degrees. 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. While veggies roast prepare the pesto by combining all ingredients into a food processor until pesto is smooth. Add more oil if necessary. Serve pesto with roasted veggies and enjoy!