Roasted cauliflower, asparagus, and carrots come together on one sheet pan for an easy side dish bursting with vibrant colors and great taste. Roasting several vegetables together simplifies meal planning and creates a medley of colors and tastes that make every bite a delicious experience.
This 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.
Like Nonna's Minestrone Soup and Traditional French Ratatouille, this recipe is good for using up the vegetables in the fridge at the end of the week.
Look in the crisper drawer and see what's in there. Cauliflower? Broccoli? Asparagus?
By roasting several at one time, you can get a variety of flavors which is both delicious and visually appealing.
Can You Roast Different Vegetables Together?
Whether they're cooked together in one pan or each vegetable on its own, vegetables need ample room to roast.
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.
When you roast different vegetables in the same pan, you can run into the problem of each vegetable having a different roasting time, which would produce a dish that is overcooked in some spots and undercooked in others.
For this reason, I use a 13" x 18" half-sheet pan, which is larger than most of the pans available in the grocery store. with this pan, I have a lot of room to work and I don't need 2 pans.
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.
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 (thinner spears should be in their own pan
- Carrots (you can sub parsnips)
- Fresh garlic cloves
- Fresh thyme and oregano
- Extra virgin olive oil or avocado oil
- Sea salt
- Black pepper
See recipe card for quantities.
Additional Seasonings for Roasted Cauliflower
- Red pepper flakes
- Lemon zest
- Chili powder
- Pine nuts
- Fresh parsley
- Fresh basil
- Freshly grated parmesan cheese
How to Roast a Medley of Vegetables
- 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.
Equipment Needed
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
- Seared Mahimahi with Basil Butter
How to Reheat Roasted Vegetables
To reheat the vegetables, of course, 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 with asparagus and carrots is one great roasted veggie combination. Of course, the combinations are endless.
Trying to roast different vegetables together can save time, but if you're not careful some of the vegetables will be undercooked while others become overcooked or even burnt.
You need to consider factors such as cooking times, vegetable size, and seasoning to roast a few vegetables at the same time. I like to cut the vegetables into shapes that will shorten or lengthen their roasting times.
This is an easy recipe with beautiful colors that would be great with Roasted Fish or Pan-Grilled Chicken any night of the week.
This is also a great side dish for small dinner parties and Thanksgiving dinner. 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: Ensure that you 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 out 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: Start checking 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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