Honey Roasted Veggie Salad

With avocado, fresh parsley, and toasted walnuts!

Ingredients:

• 1/2 cup walnut halves
• 4 Tbsp olive oil
• 4 Tbsp honey
• 1 tsp dijon mustard
• 1/2 tsp chipotle powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 large carrots, sliced into coins
• 1 head cauliflower, cut into florets
• 1 lb Brussels sprouts, cut in half
• 1 cup parsley with stems, roughly chopped
• 1 avocado, cut into chunks

Directions: 

1. Preheat oven to 400°F and grease a large sheet pan.
2. On a separate sheet pan, spread out walnuts and bake for 5-6 minutes, or until lightly browned and fragrant. Then, set aside.
3. In a large bowl, mix together olive oil, honey, mustard, chipotle powder, salt, and black pepper.
4. Then, to the same bowl, add carrots, cauliflower, and Brussels sprouts and toss to evenly coat everything with the sauce. 
5. Pour out the veggie mixture onto the large prepared baking sheet, spreading out the veggies so none overlap. Bake for 25-27 minutes, or until browned and crispy. Then, set aside.
6. In a large serving bowl, add roughly chopped parsley. Then, mix in roasted veggies. Top with avocado and roasted walnuts, then enjoy!

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