Are you wondering what to make for a weeknight dinner with minimal preparation? Look no further! Roasted Cauliflower and Carrots is a simple yet delicious recipe that transforms these vegetables into a flavorful, caramelized delight through the magic of oven roasting.
Perfect as a side dish or a light meal, this dish is not only healthy but also incredibly versatile and easy to prepare. A squeeze of fresh lemon juice and a garnish of chopped parsley elevate the flavors, adding a vibrant and refreshing touch to this wholesome dish.
Packed with nutrients like fiber, vitamins, and antioxidants, Roasted Cauliflower and Carrots is a guilt-free addition to your table. It’s naturally gluten-free, vegan, and customizable with your favorite seasonings or garnishes. Perfect for weeknight dinners, meal prep, or entertaining guests, this recipe is a true crowd-pleaser. Once you try it, it’s bound to become a go-to favorite for its unbeatable combination of flavor, nutrition, and ease.
Still searching for more side dish recipes? Have you tried my Hot Honey Brussels Sprouts recipe?
Jump to:
- Why You Will Love This Recipe
- How to Serve Roasted Cauliflower and Carrots
- What Makes Healthy Roasted Cauliflower and Carrots Special
- How to Roast Cauliflower and Carrots
- Tricks to Making Roasted Vegetables
- Ingredients
- Preparing Your Roasted Carrots and Cauliflower Recipe
- Step By Step Instructions
- Substitutions
- Variations
- Equipment
- How to Store Roasted Cauliflower and Carrots
- Top Tip
- FAQ
- Related
- Pairing
- Roasted Cauliflower and Carrots
Why You Will Love This Recipe
- Simple and Quick: This roasted cauliflower and carrots recipe requires minimal preparation and uses simple, pantry-friendly ingredients.
- Healthy and Nutritious: Packed with vitamins, fiber, and antioxidants, it's a wholesome addition to any meal.
- Versatile: It can be served as a side, a snack, or even as part of a main dish like a grain bowl or salad.
- Customizable Flavors: The recipe allows for endless variations with different spices, herbs, and toppings to suit your taste.
- Crowd-Pleasing: This dish is vegan, gluten-free, and loved by all, making it perfect for gatherings or potlucks.
How to Serve Roasted Cauliflower and Carrots
While roasted cauliflower and carrots are typically served as a side dish, they can easily be turned into a main dish or used creatively in various meals:
- Pair with Lemon Pepper Chicken : Serve alongside lemon pepper chicken to create a complete and flavorful meal.
- Build a Buddha Bowl: Layer roasted cauliflower and carrots with grains, greens, and a protein like chickpeas or tofu for a wholesome bowl.
- Top Pizza or Flatbread: Use the roasted vegetables as a topping for pizza or flatbread, finished with a sprinkle of mozzarella or goat cheese.
- Serve with Dips: Pair them with carrot hummus, tzatziki, or a spicy yogurt dip to make a delicious party appetizer or snack.
- Enjoy as a Snack: Eat them straight out of the oven for a healthy and satisfying snack—just like I always do!
These versatile roasted vegetables can complement a variety of dishes or stand on their own as a flavorful option.
What Makes Healthy Roasted Cauliflower and Carrots Special
Roasting two favorite vegetables such as cauliflower and carrots together makes for a perfect eating experience. Top this healthy side dish recipe with special spices, and you end up with an award-winning, low-carb vegetable recipe that if impossible to resist.
This roasted carrots and cauliflower recipe is easy to prepare by roasting the veggies on a baking sheet. However, just because a dish is simple doesn’t imply it is boring. On the contrary, this easy roasted vegetable recipe is bursting with flavors. It is also flexible when it comes to herbs and spices used, allowing you to customize it to your own preference.
Like most vegetable and gluten-free side dishes, roasted cauliflower and carrots provide not only an abundance of flavor, but they also allow you to enjoy a variety of health benefits. Carrots are good for their beta-carotene, potassium, vitamins, and antioxidants. Cauliflowers, another superpower veggie, can help reduce the risk of heart problems and other chronic illnesses.
How to Roast Cauliflower and Carrots
Most people realize that there is a considerable taste difference between boiling and roasting vegetables. The primary reason for that is that roasting provides a higher temperature, up to 425 degrees, and it is the higher temperature that creates a gentle sweetness by caramelizing the vegetables’ natural sugars and offering a crisp texture. Add seasoning, and you end up with a little piece of roasted heaven. To ensure that your vegetables roast evenly, don’t overcrowd the baking sheet and ensure that they are cut the same size. This will help create your ultimate Whole30 vegetable recipe.
Of course, fresh vegetables will always be best, but there will be emergency times when you want to serve your beloved roasted cauliflower and roasted carrots but don’t have any fresh ones at hand. That’s when you can use frozen veggies – although they should not be your first choice. Place the cauliflower and carrots on a baking sheet while they are still frozen and drizzle them with seasoning and oil. Roast them for 20 minutes (keep an eye on them), and you will have browned, crispy, roasted veggies.
Tricks to Making Roasted Vegetables
Magical roasted vegetables don’t just happen. Here are a few helpful tricks:
- You can save time by purchasing your vegetables pre-chopped at the store. If your veggies aren’t pre-chopped, chop them before you prepare your meal for an easier time.
- Adding chopped opinion provides great depth of flavor and intensifies the taste of a vegetable dish such as roasted cauliflower and carrots.
- You decide whether to peel your carrots but be sure to wash them very thoroughly.
- For crisp vegetables, roast at a high temperature of around 400 degrees.
- Place your chopped vegetables on a baking sheet in a single layer. If you need more room, use a second baking sheet instead of overcrowding them.
- Drizzle your vegetables with oil to achieve that delightful crispness. Otherwise, they can burn and become dry.
- For an even crispness throughout, rotate your baking sheet(s) 180 degrees.
- Seasoning your roasted vegetables is important, and don’t be afraid to experiment. You can add heat with some chili powder, curry, or cayenne pepper. Drizzling your vegetables with a hint of acidity, such as lemon juice, will bring them to life.
Ingredients
- Cauliflower - Cauliflower serves as the main ingredient with its mild, nutty flavor, roasting beautifully to develop crispy edges.
- Carrots - Carrots add natural sweetness and a vibrant color to the dish, balancing the savory spices with their caramelized flavor when roasted.
- Olive Oil - Ensures the vegetables roast evenly.
- Salt - Enhances the natural flavors of the vegetables.
- Ground Pepper - Adds a mild heat and depth of flavor.
- Garlic Powder - Infuses the dish with a subtle, savory garlic flavor without the moisture of fresh garlic.
- Paprika - Adds a mild smokiness and a hint of sweetness.
- Cumin Powder - An earthy, warm spice that pairs beautifully with roasted vegetables.
- Lemon Juice - Provides a bright, tangy finish, balancing the richness of the olive oil and the sweetness of the roasted carrots.
See recipe card for quantities.
Preparing Your Roasted Carrots and Cauliflower Recipe
This fabulous side dish couldn’t be easier to prepare, and it can be customized with ease. The true beauty is it pairs with most meats and fish and is a vegetarian treat.
- You can either purchase pre-cut cauliflower florets or cut them yourself. Buying pre-cut is a time-saver.
- You have several options when it comes to the carrots. You can purchase regular carrots, as we have done here, and peel and slice them. It is even easier to use pre-cut and pre-peeled baby carrots. And if you are in a mischievous mood, use multi-colored carrots for a lovely effect. Actually, each different colored carrot has been bred for specific health benefits, so they may be an excellent bet.
- Olive oil is a healthy fat that your body wants and needs.
- You make the dish your own with the spices you use, and there is a chance you have been underestimating the power of spices. Paprika is a great source of vitamins A and C, as well as iron and potassium. Garlic powder is filled with vitamins, manganese and antioxidants to help with blood pressure and heart health. Cumin is another popular spice with antioxidants that can improve heart problems, blood sugar, and may offer protection from cancer.
Step By Step Instructions
To a large bowl add the veggies, spices and oil. Toss well.
Spread the seasoned veggies to the prepared baking tray and bake.
The addition of a drizzle of lemon juice will brighten the entire dish.
Substitutions
- Garlic powder can be substituted with fresh minced garlic, onion powder, or roasted garlic paste.
- Cauliflower can be substituted with broccoli, Brussels sprouts, or cubed butternut squash.
- Carrots can be substituted with sweet potatoes, parsnips, or zucchini.
Variations
- Spicy Variation: For those who enjoy a kick of heat, add ½ teaspoon of chili powder or cayenne pepper. This variation introduces bold, spicy flavors to the dish.
- Herb-Infused Variation: Add fresh rosemary, thyme, or oregano sprigs to the vegetables before roasting to enhance the overall flavor of the dish.
- Cheesy Variation: Sprinkle grated Parmesan or crumbled feta cheese over the vegetables during the last 5 minutes of roasting for a savory, cheesy finish.
Equipment
- Large Mixing Bowl - To toss the vegetables with olive oil and seasonings.
- Baking Sheet - A flat surface to roast the vegetables evenly.
- Parchment Paper - To line the baking sheet for easy cleanup and prevent sticking.
- Measuring Spoons - To measure the seasonings and oil accurately.
How to Store Roasted Cauliflower and Carrots
Place your roasted vegetables in an airtight container and refrigerate for up to four days.
Freezing them is not recommended as they will lose their crispness.
To reheat, place them in a pan, drizzle them with a few drops of oil, and cook on low for four to five minutes.
Top Tip
Stir or flip the vegetables halfway through cooking to ensure even browning on all sides.
FAQ
Yes, Of course you can use frozen cauliflower and carrots, but they may release more moisture, so roast them at a slightly higher temperature (425°F) and spread them out well to prevent steaming.
The vegetables are done when they are tender and slightly caramelized with crispy edges. You can test tenderness by piercing them with a fork.
Yes, you can roast the vegetables ahead of time and reheat them in the oven at 350°F for about 10 minutes to restore their crispness.
You can add other sturdy vegetables like sweet potatoes, Brussels sprouts, or parsnips. Just make sure they are cut to similar sizes for even cooking.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Roasted Carrots and Cauliflower recipe:
Roasted Cauliflower and Carrots
Equipment
- Mixing Bowl
- Baking Pan
- Measuring Spoons
Ingredients
- 1 medium head of cauliflower cut into florets
- 4 medium carrots peeled and sliced
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin powder
- 1 tablespoon fresh lemon juice
- Chopped parsley for garnish
- Lemon wedges to serve
Instructions
- Preheat your oven to 400°F . Line a baking sheet with parchment paper or lightly grease it.
- Place the cauliflower and carrots in a large bowl.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, cumin, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure proper roasting.
- Roast in the preheated oven for 30-32 minutes, flipping halfway through, until the vegetables are golden brown and tender. The edges should be slightly crispy.
- After removing from the oven, drizzle with lemon juice for a bright flavor.
- Garnish with chopped parsley and serve warm as a side dish, or enjoy as a light meal with a dip like hummus.
Notes
- Ensure the cauliflower florets and carrot slices are similar in size for even cooking and uniform texture.
- Spread the vegetables in a single layer with some space between them. Overcrowding can cause steaming instead of roasting, resulting in less crispy edges.
Nutrition
If you try this recipe, please leave a STAR rating in the comment section below! Your feedback helps a small blogger like me stay motivated in creating content for my readers. Also, feel free to follow me at Food Exit on Instagram, TikTok, and Pinterest for the latest recipe updates!
Leave a Reply