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Roasted Cauliflower and Carrots Recipe

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4.2 from 39 reviews

A simple and flavorful side dish featuring oven-roasted cauliflower and carrots, seasoned with garlic, thyme, and a hint of spice. Perfectly tender and golden brown, this recipe is ideal for holiday dinners or a healthy family meal any day of the week.

Ingredients

Vegetables

  • 1 ½ pound (680g) carrots, peeled or scrubbed and cut into 1 inch slices
  • 1 large head of cauliflower (about 1 ½ pound), cut into small florets

Seasonings & Oil

  • 3 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • Chopped fresh thyme or parsley, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a sheet pan by lining it with parchment paper or lightly greasing it with oil to prevent sticking.
  2. Prepare Vegetables: Peel the carrots and slice them into roughly ¾ to 1 inch thick pieces. Cut the cauliflower into bite-sized florets. Place both vegetables in a single layer on the prepared baking sheet.
  3. Season Vegetables: Drizzle the olive oil evenly over the vegetables. Sprinkle the sea salt, garlic powder, dried thyme, ground black pepper, and optional red pepper flakes on top. Toss everything thoroughly to coat all pieces evenly. Spread the vegetables out in an even layer to ensure proper roasting.
  4. Roast: Roast the vegetables in the preheated oven for 25 to 35 minutes. Stir the vegetables halfway through cooking to promote even browning. The vegetables are done when they are fork-tender and have a lovely golden-brown color without being mushy.
  5. Garnish and Serve: Remove the roasted vegetables from the oven, sprinkle with freshly chopped thyme or parsley, and adjust seasoning with additional salt and pepper if desired. Serve immediately while warm and enjoy!

Notes

  • Cut vegetables to similar sizes to ensure even cooking.
  • For a spicier kick, increase the red pepper flakes according to taste.
  • Use fresh thyme or parsley for garnish to add brightness and freshness.
  • This side dish pairs well with roasted meats or as part of a vegetarian meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.

Find it online: https://flavorspath.com/roasted-cauliflower-and-carrots-recipe/