Roasted Cauliflower & Artichoke Hearts

(recipe serving size: 3-4 people)

For the dish:

1 lb cauliflower florets, coarsely chopped

12 oz artichoke hearts, quartered

2 tb olive oil

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp crushed red pepper flakes

1 tb chopped parsley plus extra for garnish

Juice of 1/2 lemon

Preheat your oven to 425 degrees.

Toss the cauliflower and artichokes in the oil, salt, pepper, garlic and lemon juice. Lay across an oven-safe dish in one layer and roast on the center rack for 30 minutes.

Turn the oven to broil.

Fold in the 1 tb of parsley and broil the veggies for 5-10 minutes or until the desired crisp has been achieved. Make sure to toss the veggies halfway through to crisp on all sides. Remove the veggies from the oven once they are done. Garnish with the extra parsley and serve while warm.