Roasted cauliflower and carrots make an easy, flavorful side dish that works with just about any meal. With minimal prep and a short roasting time, this recipe brings out the natural sweetness of the vegetables, leaving them crisp and golden. You’ll have this delicious side ready in 30 minutes!
This recipe is Gluten-Free, Paleo, and Whole30.
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The carrots are sweet and crunchy, and the garlic and thyme give the dish a rich, flavor that ties it all together. This roasted vegetable dish is not only healthy but also full of flavor, making it a great side for any meal.
What You Need
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
- Salt and Pepper
See the recipe card for quantities.
How to Roast Cauliflower and Carrots
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) with the rack set in the center of the oven. Prepare a large sheet pan 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
- Make sure to spread the vegetables out in a single layer on the pan, giving them enough space to roast evenly and get crispy.
- After the first 20 minutes, check the veggies in the oven. The total cooking time may change based on how fresh the vegetables are or how big you cut them.
- Add extra spices or herbs like thyme or rosemary for a burst of flavor that complements the natural sweetness of the vegetables.
Substitutions
- No cauliflower? Use broccoli or Brussels Sprouts.
- A good colorful substitute for the carrots in this recipe would be diced butternut or acorn squash.
- For spices you can sub 1 teaspoon of dried thyme, rosemary, basil, or oregano in place of fresh thyme. Or try a season with a little curry powder, Italian seasoning, or onion powder for sweetness.
- Olive oil can be replaced with coconut oil or melted butter for less polyunsaturated fatty acids (PUFA).
Flavor Variations
- Spicy - mix a tablespoon of chili pepper flakes into the mixing bowl when incorporating all of your ingredients.
- Sweet - You can drizzle a tablespoon of honey over the pan in the final 10 minutes of roasting to make it sweet.
- Cheese - Scatter a cup of shredded Parmesan cheese over the top before roasting.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
How to Use This Dish
On the surface, Roasted Cauliflower with Carrots is a side dish that would go with Roasted Chicken. 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.
More Roasted Vegetable Recipes
- Crispy Oven Roasted Broccoli with Garlic
- Roast Cauliflower and Asparagus with Carrots
- Oven Roasted Broccoli and Carrots
- 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 the cauliflower dry before roasting to minimize excess moisture. Keep in mind that frozen vegetables may release more moisture during cooking, which will affect the texture.
Yes, you can roast cauliflower and carrots together on the same baking sheet. Be mindful of their sizes and adjust the cooking time accordingly. Carrots may take slightly longer to cook than cauliflower, so you can cut them into smaller pieces.
Besides salt and pepper, try garlic powder, paprika, cumin, coriander, thyme, rosemary, or your favorite herbs and spices. A sprinkle of Parmesan cheese or a drizzle of balsamic glaze can add extra flavor as well.
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 degrees Fahrenheit (204 degrees Celsius) with the rack set in the center of the oven. Prepare a large sheet pan 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)
