Enjoy these roasted carrots and cauliflower as a tasty vegetable side dish for your evening meals or at holiday gatherings! Very simple to make in just 30 minutes, we use pantry staples of fragrant herbs and garlic to give so much flavor.
Do have a peek at my roasted Brussels sprouts and broccoli and my roasted sweet potatoes and zucchini for more tasty oven roasted veggies!
Now are you like me and love to make an evening meal a little more simple? Pairing carrots and cauliflower together is such an easy way to cook up your veggies on one sheet pan for less fuss and less clean-up!
Roasting veggies brings out their natural sweetness, and the cauliflower takes on a very delicious nutty flavor - it's so good! Far better than steamed cauliflower in my opinion . . .
We add lots of flavor to this roasted cauliflower and carrots recipe, with fragrant herbs and a touch of garlic powder too. Super simple, but these seasonings transform basic vegetables into something a little special.
For more tasty cauliflower sides, do check out my mashed cauliflower with cream cheese, frozen cauliflower rice recipe and my air fryer broccoli and cauliflower! And my cauliflower leek and potato soup makes for a hearty lunch!
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⭐ Why this recipe is so good
Basic (but tasty!) ingredients. We use cauliflower and carrots, and pantry staples to make this easy veggie side dish.
Delicious roasted cauliflower. There's just *something* about roasting cauliflower that elevates this humble vegetable. It brings out a lovely nutty flavor that's so good.
Quick and easy. All you need is a baking sheet, your veggies and pantry staples and the oven does the work for you!
Vegan gluten free and low histamine. We don't use wheat or dairy in this recipe, and all the ingredients score 0-1 on the SIGHI list, so it's a low histamine recipe.
🥕 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
Some notes on a few of them:
- Cauliflower - choose fresh produce, and a cauliflower that doesn't have dark brown spots or any smell.
- Carrots - I suggest to use larger carrots as small carrots will shrink during cooking and become too small. If your carrots are fresh, then you may not need to peel them. But peel if they are older or you wish to!
- Rosemary and thyme - always a good combination, I suggest to use fresh rosemary sprigs and dried thyme. If you use dried rosemary be careful not to use too much as it's quite pungent!
📖 Swaps and variations
Swap the herbs. You can also use oregano or a mixed blend if you like! A herbes de Provence blend is always delicious.
Leave out the garlic. If you're not a garlic lover or it doesn't work for you, simply omit from the recipe.
Add a grind of fresh black pepper. This is optional, but add a sprinkle if you like!
🔪 Step by step instructions
Making this roasted cauliflower and carrots dish is very easy, and simply requires fridge and pantry staples.
All the instructions are in the recipe card below, but these photos should help guide you.
Step 1: Prep the carrots
Slice off the tops and tails of the carrots, and peel if necessary. Slice into rounds of a roughly similar size (image 1).
Step 2: Prep the cauliflower
Break cauliflower florets off the main stalk, and slice into smaller florets if needed (image 2).
Recipe tip: don't throw out any leftover cauliflower! It's great for throwing into soups, and this guide to freezing cauliflower is easy to follow.
Step 3: Season the veggies
Add the diced carrots and cauliflower to a lined baking sheet. Drizzle on olive oil and sprinkle over dried thyme, garlic powder and salt. Add a couple of rosemary sprigs to the baking sheet. Toss the veggies to coat in the oil and herbs, then arrange in a single layer with a little room between them (image 3).
Step 4: Roast the cauliflower and carrots
Add the baking sheet to the middle of the oven and roast the carrots and cauliflower for 25-30 minutes. After 15 minutes, give them a good stir for even browning. Keep an eye on the veggies towards the end of cook time - we want some browning but definitely not burnt! (image 4).
💭 Recipe tips and notes
- Dice the carrots and cauliflower florets into roughly similar size pieces. This will give you an even cook time.
- Don't skimp on oil! We don't want too much (that could lead to soggy veggies), but a little oil is necessary to roast the veggies and get that delicious caramelization.
- Arrange in a single layer. I suggest to leave a little space between the carrots and cauliflower so they roast rather than steam. We don't want soggy veggies!
📋 Frequently asked questions
No need to parboil the cauliflower. The florets are fairly small in size and will cook through when roasted in the oven.
Cauliflower has a delicious nutty flavor when roasted in the oven.
If you are using organic carrots or very fresh carrots, then you may wish to simply give them a good wash and roast them as they are. If the carrots are slightly older, then you can peel them before cooking them.
If your veggies are soggy it may be that they were too close together on the baking sheet and so steamed rather than roasted. Leave a little space between the carrots and cauliflower florets so they aren't overcrowded, make sure the temperature of the oven is high enough and don't use too much oil.
It is possible to roast frozen veggies, but I do find that trying to roast frozen cauliflower takes longer, and doesn't brown or crisp up in the same way that fresh cauliflower does. If you do like a quick side, you may like to see my frozen cauliflower rice recipe, where we saute our frozen veggies in a skillet so the liquid evaporates, and the 'rice' then crisps up a little.
🍽 How to serve
These oven roasted carrots and cauliflower can be served hot or cold with so many dishes!
- Serve as a veggie side dish with chicken and turkey recipes such as my herbes de Provence chicken, paprika chicken recipe and my turkey rissoles.
- Pair with vegetarian mains such as my red pepper ricotta pasta or my plant-based butternut squash gnocchi.
- Leave to cool and serve with salads or use to top 'bowl' recipes such as my cottage cheese bowls and my pesto chicken bowl.
🥦 More veggie side dishes
Find so many tasty side dishes here including my easy air fryer root vegetables, my roasted asparagus and carrots and my air fryer baby corn. Some fun veggie recipes to try:
I'm always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes! And I love to hear from you - so please do leave a star rating ⭐⭐⭐ and comment if you've tried the recipe!
📖 Recipe
Roasted Carrots and Cauliflower
Ingredients
- 1 small cauliflower head broken into florets
- 2 large carrots sliced
- 1 tablespoon olive oil
- 2 rosemary sprigs
- ½ teaspoon dried thyme
- ¼ teaspoon garlic powder
- pinch salt
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Prep the carrots. If necessary, peel the carrots. Slice off the tops and tails, then slice into rounds.
- Prep the cauliflower. Break or slice florets from the cauliflower head. If needed, slice the florets into halves or quarters if they are larger in size.
- Add the carrots and cauliflower to the baking sheet. Drizzle on the olive oil and sprinkle on the dried thyme, garlic powder and salt. Toss the veggies so they are coated in the oil and herbs. Spread the carrots and cauliflower florets out on the baking sheet so they are in an even layer, with a little space between them. Nestle the rosemary sprigs between the carrots.
- Roast the cauliflower and carrots for 25-30 minutes, stirring after 15 minutes for an even bake.
Notes
- Dice the carrots and cauliflower florets into pieces of a roughly similar size for an even cook time.
- Spread the veggies out on the baking sheet in an even layer and with a little space between them. This helps make sure they roast rather than steam.
- Nutritional information is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
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