Roasted Vegetable Platter paired with Lentil Soup

Written By Carmen Mohan

Ingredients

  • Brussels sprouts, roasted

  • Parsnips, roasted

  • Cauliflower, roasted

  • 1 cup lentil soup

  • Parmesan cheese

Directions

Slice up brussels sprouts, parsnip, and cauliflower and place on a baking sheet. Roast at 425 F for 20-30 minutes. Cook 1 cup lentil soup. Add parmesan cheese to soup if desired.

Carmen Mohan
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