Roasted Carrots and Cauliflower

5 from 1 vote

Deliciously crispy, a little sweet and nutty, these roasted carrots and cauliflower make for a tasty vegetable side dish that's so quick and easy to do!

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American, British

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 64kcal

Author: Claire

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

US Customary - Metric

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.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

garlic, which scores 1.

Nutrition