Ingredients:
Purple cauliflower floretts
Rainbow carrots, halved
Beets, sliced
Avocado oil
Sea salt & pepper
Directions:
Toss vegetables in oil, salt and pepper until coated.
Roast at 350 for 15- 25 minutes until desired tenderness
Pesto Ingredients:
4 C spinach/ carrot tops/ parsley
2 TBS Tuscan Herb olive oil
1/4 C avocado
1/4 C walnuts
1/4 C water
1/2 tsp sea salt
2-3 garlic cloves
Directions:
Pulse in food processor until desired consistency.
Serve with roasted vegetables.
Recipe courtesy of Robin Cook- Cook2Flourish