Description
Roasted cauliflower and carrots are a delightful side dish that brings out the natural sweetness of vegetables while adding vibrant color to your plate. This recipe is simple yet impressive, perfect for weeknight dinners or special occasions. The combination of crispy, caramelized edges and tender bites creates an irresistible flavor experience that will have everyone at the table asking for more.
Ingredients
Scale
- 1 medium head cauliflower, cut into bite-sized florets
- 3 medium carrots, sliced into thin rounds
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 2 tbsp fresh herbs (like thyme or parsley), chopped
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine cauliflower florets and carrot slices. Drizzle with olive oil, then sprinkle salt, pepper, and garlic powder over the veggies. Toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes until golden brown and tender, stirring halfway through for even cooking.
- Remove from the oven and sprinkle with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg