Roasted cauliflower and carrots make an easy side dish that works with just about any meal. This recipe needs little prep and a short roasting time. It brings out the natural sweetness of the vegetables, making them crisp and golden. You'll have this delicious side ready in 30 minutes!
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The carrots turn sweet and slightly crisp, while the garlic and thyme add rich flavor that ties everything together. This healthy roasted vegetable side dish is full of flavor and pairs well with any meal.
Ingredients
At the grocery store, look for cauliflower that is evenly white; avoid any with gray or soft spots, as these indicate age. If it's an option, choose organic cauliflower for added health benefits.
- Cauliflower
- Carrots
- Garlic
- Fresh thyme
- Olive oil or avocado oil
- Salt and black pepper
How to Roast Cauliflower and Carrots
- Preheat the oven to 400°F (204°C) and position the rack in the center. Line a large baking sheet with parchment paper.
- Remove the core from the cauliflower and chop the florets into 2" pieces. Rinse under cold running water. Place in a large mixing bowl.
- Peel the carrots, rinse, and cut diagonally into ¼-inch slices. Add the carrots to the bowl.
- Separate the cloves of garlic. Place the cloves on a cutting board, and with a large knife, with firm pressure, press down on the garlic until it peels. Discard the paper and trim away the root end of each clove; add to bowl.
- Add thyme, oil, salt and pepper. Toss with tongs, making sure your seasonings are evenly distributed.
- Scatter all on the baking dish. Roast for 30 minutes. Pull a piece of cauliflower and test for doneness. Roast for another 10 minutes or so.
Top Tips
- Spread Evenly - Arrange vegetables in a single layer so they roast evenly and develop color instead of steaming.
- Check Halfway - After 20 minutes, stir and check for doneness. Cooking time can vary depending on how fresh or large your vegetables are.
- Different vegetables - Substitute broccoli or Brussels sprouts. For sliced carrots, try diced butternut or acorn squash for a colorful twist.
- Storage - Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freezing isn't recommended.
Add-Ins and Seasonings
- Yellow or Red Onions - Add a few sliced red or yellow onions to the pan.
- Herbs - Mix in herbs like thyme or dill before roasting.
- Spicy - Add a pinch of cayenne or red pepper flakes to the bowl before roasting.
- Sweet - You can drizzle a tablespoon of honey or maple syrup over the top in the final 10 minutes of roasting.
- Cheesy - Scatter a cup of shredded Parmesan cheese over the top before roasting.
- Seasonings - Try smoked paprika, garlic powder, or crushed red pepper. A pinch of cumin or dried oregano also works well.
- Garnish - Sprinkle with chopped parsley, fresh rosemary, sliced green onions, or sliced almonds.before serving.
Storage and Reheating
- Room Temperature - Roasted vegetables can sit out for up to 2 hours after cooking. After that, refrigerate to keep them fresh.
- Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer - Not ideal, but if you need to freeze them, place the cooled vegetables in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the Oven - Spread the vegetables on a baking sheet and warm at 375°F for 10-12 minutes until heated through.
- Reheat on the Stovetop - Heat a skillet over medium heat with a small pat of butter. Add the vegetables and toss until warmed.
- Microwave Option - Reheat in short 30-second bursts, stirring between intervals.
How to Use This Dish
On the surface, Roasted Cauliflower with Carrots is a side dish that would go with Roasted Chicken or a turkey dinner. However, it's much more!
What I like to do is roast a bunch of vegetables on Sunday afternoon and then incorporate them with easy-to-make dishes on weekdays, so I don't have to cook so much every day.
For example, this batch of roasted cauliflower and carrots was paired with hard-boiled eggs, Buckwheat with Onions, and some fresh arugula. I topped the dish with crunchy flaky sea salt.
If I wanted to save more time, I'd fry a few eggs in Kerrygold butter instead of hard-boiling them. The dish could be a filling meal.
Roasted veggies go with steak, chicken, salmon, and shrimp. They even make a great healthy snack between meals.
This recipe is Gluten-Free, Paleo, Dairy-Free, and Whole30.
Key Takeaway
Roasted cauliflower and carrots is a healthy side dish that goes with just about everything.
Season simply with salt, pepper, and herbs like rosemary, thyme, or dill. A drizzle of olive oil or melted butter brings everything together, while a squeeze of lemon juice adds brightness.
Filled with protein and healthy fat, this dish is low in calories and provides a good dose of fiber. Serve with any protein for a healthy meal.
Store leftovers in the fridge and reheat in the oven or a skillet to freshen them up. Eat within a few days for the best results.
More Vegetable Recipes
- Oven Roasted Broccoli with Garlic
- Roast Cauliflower and Asparagus with Carrots
- Oven Roasted Broccoli and Carrots
- Roasted Garlic in Foil
- Steamed Carrots and Broccoli
- Ray Peat Carrot Salad
- Roasted Fairytale Eggplant with Lemon
Check out our full listing of our roasted vegetables for more inspiration!
FAQ
Yes, but be sure to thaw and pat them dry before roasting to reduce excess moisture. Frozen vegetables tend to release more water during cooking, which can affect texture and browning.
Absolutely. Just make sure the pieces are similar in size and spread in a single layer. Carrots can take a little longer to cook than cauliflower, so cut them smaller or start them a few minutes earlier.
Along with salt and pepper, try garlic powder, paprika, cumin, coriander, thyme, or rosemary. You can also add a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for extra flavor.
Yes. Roast the vegetables up to a day in advance, let them cool, and store in an airtight container in the refrigerator. Reheat in the oven at 375°F for about 10 minutes to heat them up.
Oven Roasted Cauliflower and Carrots
Ingredients
- 1 head cauliflower
- 5-6 carrots
- 1 head of fresh garlic
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (204°C) and position the rack in the center. Line a large baking sheet with parchment paper. See Note (1).
- Remove the core from the cauliflower and chop the florets into 2" pieces. Rinse under cold running water. Place in a large mixing bowl.
- Peel the carrots, rinse, and cut diagonally into ¼-inch slices. Add the carrots to the bowl.
- Separate the cloves of garlic. Place the cloves on a cutting board, and with a large knife, with firm pressure, press down on the garlic until it peels. Discard the paper and trim away the root end of each clove; add to bowl.
- Add thyme, oil, salt and pepper. Toss with tongs, making sure your seasonings are evenly distributed.
- Scatter all on the baking dish. Roast for 30 minutes. Pull a piece of cauliflower and test for doneness. Roast for another 10 minutes or so. See note(2)
Notes
- Roasted vegetables can sit out for up to 2 hours after cooking. After that, refrigerate to keep them fresh.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat in the Oven - Spread the vegetables on a baking sheet and warm at 375°F for 10-12 minutes until heated through.
- Reheat on the Stovetop - Heat a skillet over medium heat with a small pat of butter. Add the vegetables and toss until warmed.
- Microwave - Reheat in short 30-second bursts, stirring between intervals.
