Cauliflower, Carrot, Parsley, Garlic-Spicy Roasted Cauliflower and Carrots with Parsley Pesto

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!

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