Roasted Cauliflower and Carrots
Easy to make Oven Roasted Cauliflower and Carrots is a delightful way to enjoy the earthy flavors of fresh produce, perfect for weeknight dinners, meal prepping, or festive gatherings.
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.
