Careme

Ingredients

• Organic Cauliflower 1 head $4.43
• Organic Green Asparagus 1 bunch $5.54
• Organic Potato Fingerling Mix, 24 Ounce 12 oz $5.49
• Organic Meyer Lemon Bag 1 lemon $3.99
• Organic Green Jalapeno Pepper 2 $4.99
• Organic Serrano Pepper 1 $4.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Italian Parsley 2 tablespoons chopped $2.29
• Pantry: olive oil 4 tablespoons
• Pantry: salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cut 1 head cauliflower into florets. Halve 12 oz fingerling potatoes. Trim 1 bunch asparagus.
3. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast 15 minutes.
4. Add cauliflower tossed with 1 more tablespoon olive oil, salt, and pepper. Roast 15 minutes more.
5. Add asparagus and roast another 8 to 10 minutes until all vegetables are tender and browned at the edges.
6. Meanwhile finely chop 2 jalapenos and 1 serrano. Mince 3 garlic cloves. Warm 2 tablespoons olive oil in a small pan over medium-low heat; add chiles and garlic and cook 1 to 2 minutes until fragrant, not browned. Add zest and juice of 1 lemon and a pinch of salt.
7. Toss the roasted vegetables with the spicy lemon oil and 2 tablespoons chopped parsley.
8. Plate by spreading the potatoes first, piling cauliflower in the center, and laying asparagus on top for height. Spoon any extra chile-lemon oil over everything.