*2-3 sweet potatoes
*1 cauliflower crown, chopped into bite sized pieces
*1/3 cup chickweed pesto or other herb pesto
*salt and pepper
Preheat oven to 375. Rinse sweet potatoes and cauliflower. Cut into bite sized pieces and arrange on a lined baking sheet. Drizzle with olive oil and toss using your hands. Sprinkle with salt and pepper. Bake until slightly browned and cooked through. Remove from oven and allow to cool slightly. Place in a bowl. Add pesto and gently toss to coat with some chopped parsly. That's it, you're done.
*You can add any root veggie to this melody, such as parsnips, carrots or sweet onion. Try serving over wilted or fresh greens in the morning with a fresh poached egg. Enjoy!