Make roasted cauliflower and asparagus with carrots with this easy recipe. Combine cauliflower, asparagus, and carrots on one sheet pan for an easy side dish packed with colors and flavors.
This cauliflower and asparagus recipe is gluten-free, vegan, low-carb, vegetarian, paleo, and Whole30 compliant.
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Why Roast Vegetables
Roasting has the magical ability to transform ordinary vegetables into crispy gems with great flavors and textures.
In this post, I discuss how to roast several different vegetables together. It's a great time saver!
Similar to how your grandmother makes her Minestrone Soup and the Traditional French Ratatouille, this recipe is perfect for using leftover vegetables in your fridge as the weekend approaches.
Look in the crisper drawer and see what's in there. Cauliflower? Broccoli? Asparagus?
Can You Roast Different Vegetables Together?
Yes! Just make sure the vegetables you choose have similar cooking times and cut them into uniform sizes for even cooking.
For better browning, caramelization, and crispness, the veggies need to have space between each piece so they get crispy. A large sheet pan can prevent overcrowding that can lead to steaming.
For this recipe, I worked around the vegetable with the shortest cooking time, the asparagus. I sliced the carrots (the vegetable with the longest roasting time) into small thin slices so they would be ready at the same time.
For this reason, I use a 13" x 18" half-sheet pan. With this larger sheet pan, I have a lot of room to work and I don't need 2 pans.
I also made sure all the cauliflower was in small pieces and each garlic clove was cut in half to ensure even roasting.
- Different vegetables have different moisture levels and densities, which means they require varying amounts of time to cook thoroughly. For example, dense root vegetables like carrots take longer to roast than quick-cooking vegetables like asparagus.
- Vegetables should be cut to similar sizes for even cooking. When roasting various vegetables together, it can be tricky to ensure that they are all cut to the appropriate size, potentially leading to uneven cooking.
- The size of your roasting pan or baking sheet can limit the number of vegetables you can roast effectively at once. Overcrowding the pan can cause vegetables to steam rather than roast, resulting in a different texture and less desirable browning.
What You Need
Roasted vegetables need very little seasoning. The star of this dish is good fresh vegetables.
After that, you need olive oil, coarse salt, and freshly ground black pepper.
In this dish, I use fresh herbs to add a little seasoning and nutrition.
- Cauliflower (you can sub broccoli)
- Asparagus, medium spears
- Carrots (you can sub parsnips)
- Fresh garlic cloves
- Fresh thyme and oregano
- Extra virgin olive oil or avocado oil
- Sea salt
- Black pepper
See the recipe card below for quantities.
Additional Seasonings for Roasted Veggies
- Red pepper flakes
- Lemon zest
- Chili powder
- Pine nuts
- Fresh parsley
- Fresh basil
- Freshly grated parmesan cheese
How to Roast Cauliflower and Asparagus
- Preheat oven to 400 degrees Fahrenheit (204 degrees C) with the rack set in the center position of the oven.
- Prepare a half-sheet pan (18 x 13 inches) with parchment paper or spray with cooking spray to prevent sticking.
- Rinse and towel dry all the vegetables.
- Slice cauliflower florets in half so there is a flat surface on each one.
- Snap off the ends of the asparagus.
- Peel and slice carrots into ¼-inch slices.
- In a large bowl, toss the cauliflower, carrots, fresh herbs, olive oil, salt, ½ teaspoon salt, freshly ground pepper
- Scatter vegetables on one side of the sheet pan, leaving room between each piece to prevent steaming.
- Add asparagus to the other side of the pan. Lightly brush the asparagus with oil; season with a little salt and pepper. Place pan in the oven and set timer for 15 minutes.
- Rotate the pan 180 degrees after 10 minutes and determine how much longer it needs to roast.
- Roast for an additional 5-10 minutes or until asparagus is golden brown.
- Add more salt and pepper, if needed.
- Serve hot.
What Goes with Roasted Cauliflower and Asparagus?
- Roasted Yellowtail Snapper with Old Bay
- Pan Fried Yellowtail Snapper
- Pan Fried Snapper with Panko Breadcrumbs
- Lemon Basil Roasted Chicken
- Pan Seared Chicken Breasts
- Broiled Snapper
- Seared Mahimahi with Basil Butter
How to Reheat Roasted Vegetables
To reheat the vegetables, you can place them in the microwave for a minute. However, if you heat a little butter or olive oil over medium heat in a small skillet, for a few minutes, your precious vegetables will be healthier and tastier.
Summary
My favorite way of eating vegetables is by roasting them. Roasted cauliflower and asparagus is one great roasted veggie combination. With the addition of carrots, the dish is sweeter and very colorful.
Toss the vegetables with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven until tender and golden brown. Roasting the veggies together simplifies meal prep and gets this healthy dish on the table in 20 minutes.
When roasting different vegetables together, choose ones with similar cooking times to ensure even cooking. Additionally, cutting vegetables into uniform sizes helps them cook more evenly.
To successfully roast multiple vegetables together, it's important to consider factors such as cooking times, vegetable size, and seasoning preferences. Adjusting the size and shape of the vegetables can help ensure they roast evenly.
This low-calorie side dish (136 calories per serving) would be a great side for fresh seafood or roasted chicken any night of the week.
Roasted veggies is a great dish for small dinner parties and holiday meals. Garnish your serving platter with fresh herbs such as oregano, thyme, and rosemary. Make it look extra special.
"📖 Recipe"
Roasted Cauliflower and Asparagus with Carrots
Ingredients
- 1 small head of cauliflower, broken into small florets.
- ½ pound medium width fresh asparagus, ends trimmed or snapped off
- 2 carrots, peeled and sliced into ½-inch coins
- 7 garlic cloves peeled and cut in half
- 5 sprigs fresh thyme snipped into 1" pieces
- 5 sprigs fresh oregano (optional) snipped into 1" pieces
- 2 tablespoons olive oil
- Kosher or coarse sea salt
- Freshly ground pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit (204 degrees C) with the rack set in the center position of the oven.
- Prepare a half-sheet pan (18 x 13 inches) with parchment paper or spray with cooking spray to prevent sticking.
- Rinse and towel dry all the vegetables.
- In a large bowl, toss the cauliflower, carrots, fresh herbs, olive oil, ½ teaspoon salt, freshly ground pepper.
- Scatter vegetables on one side of the sheet pan, leaving room between each piece to prevent steaming.
- Add trimmed asparagus to the other side of the pan. Lightly brush the asparagus with oil; season with a little salt and pepper. Place pan in the oven and set timer for 15 minutes.
- Rotate the pan 180 degrees after 10 minutes and determine how much longer it needs to roast.
- Roast for an additional 5 to 10 minutes or until asparagus is golden brown.
- Taste and add more salt and pepper, if needed.
- Serve hot.
Notes
Nutrition
FAQ
Depending on many factors including the vegetables you're using, their age, how they were cut, and how they were stored, the vegetables will roast in 15 to 40 minutes.
Cut the vegetables evenly: Cut the cauliflower and asparagus into uniform-sized pieces. This helps them cook at the same rate.
Use the right temperature: Preheat your oven to around 400 degrees F (220°C) for a good balance between browning and cooking the vegetables through without them becoming mushy.
Don't overcrowd the pan: Spread the vegetables in a single layer on a baking sheet. Overcrowding can lead to steaming instead of roasting, which may result in a softer texture.
Check for doneness: Check for doneness around the 15-20 minute mark. The vegetables should be tender and slightly caramelized but still have a bit of bite. Cooking times may vary depending on the size of your vegetable pieces, so keep an eye on them.
If your vegetables are soggy, you can try re-roasting them. Spread them out on a baking sheet and return them to a preheated oven at a higher temperature (around 400 degrees F or 230 degrees C). Keep a close eye on them and toss them occasionally. This can help remove excess moisture and crisp them up.
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