Roasted Cauliflower and Carrots
Experience the perfect harmony of roasted cauliflower and carrots, a simple yet stunning side dish that combines tender, caramelized cauliflower with sweet, slightly crispy carrots. Drizzled with quality olive oil and seasoned to perfection, this vibrant dish elevates any meal—from cozy family dinners to festive gatherings. Impress your guests with this easy-to-make recipe that bursts with flavor and color!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 medium head of cauliflower (about 2 cups florets)
- 3 large carrots (about 2 cups sliced)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the cauliflower into bite-sized florets, and peel and slice the carrots diagonally into even pieces.
- In a large bowl, combine the vegetables with olive oil, garlic powder, salt, pepper, and dried herbs. Toss until evenly coated.
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
- Roast for about 25-30 minutes, stirring halfway through, until golden brown and tender.
- Let cool slightly before serving and enjoy!
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 90
- Sugar: 4g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Experiment with different herbs like oregano or basil for varied flavors. For added richness, sprinkle grated parmesan cheese just before serving. Ensure vegetables are dry before seasoning to achieve optimal crispiness.