Roasted cauliflower and carrots is an easy side dish that works with just about any meal. With only 10 minutes of hands-on prep, the vegetables roast until tender with crisp, golden edges. The whole dish is ready in about 30 minutes.
Quick Look: Roasted Cauliflower and Carrots
- What it is: A simple sheet-pan side dish with fresh cauliflower, sweet carrots, whole garlic cloves, and crisp golden edges.
- Why Make THIS Version? Fresh thyme and garlic add savory flavor, and the vegetables need only 10 minutes of hands-on prep. The dish is ready in about 30 minutes!
- Key Ingredients: Cauliflower, carrots, garlic, fresh thyme, olive oil, salt, and pepper.
- Calories per Serving: 161.4 kcal
- Total Time: 30 minutes
- Pairs Well With: roasted lemon basil chicken, Butterball turkey breast roast, pan-fried ribeye steak, or honey butter glazed salmon.
SUMMARIZE AND SAVE THIS POST ON
Jump to:
- Quick Look: Roasted Cauliflower and Carrots
- An Easy Everyday Vegetable Side Dish
- Ingredients
- How to Roast Cauliflower and Carrots
- How to Air Fry Cauliflower and Carrots
- Add-Ins and Seasonings
- Top Tips
- Storage and Reheating
- How to Use This Dish
- More Cauliflower Recipes
- Roasted Cauliflower and Carrots FAQs
- Oven Roasted Cauliflower and Carrots
An Easy Everyday Vegetable Side Dish
I love roasting different vegetable combinations. Roasted broccoli with carrots is another easy favorite, while roasted cauliflower with breadcrumbs has a crisp, savory topping.
Roasted vegetables make an easy side dish for weeknight dinners, holiday meals, or meal prep.
This recipe uses simple ingredients, requires only 10 minutes of hands-on preparation, and pairs well with almost any main course.
Ingredients
- Cauliflower: Choose a firm head of cauliflower with tightly packed, creamy-white florets.
- Carrots: Use 2-3 firm carrots, or enough to make about 1 cup after peeling and slicing on the diagonal.
- Garlic: Fresh garlic, peeled and trimmed
- Herbs: Fresh thyme, stripped from the branches
- Oil: Olive oil or avocado oil
- Seasonings: Salt and black pepper
How to Roast Cauliflower and Carrots
Step 1: Preheat the oven to 400°F (204°C) and position the rack in the center.
Step 2: Remove the core from the cauliflower and cut the florets into 2-inch pieces. Rinse under cold running water, dry well, and place in a large mixing bowl.
Step 3: Peel the carrots, rinse, and cut diagonally into ¼-inch slices. Add the carrots to the bowl.
Step 4: Separate the garlic cloves. Place each clove on a cutting board and press it firmly with the flat side of a large knife to loosen the skin. Peel, trim the root end, and add the cloves to the bowl.
Step 5: Add the thyme, oil, salt, and pepper. Toss with tongs until the vegetables are evenly coated.
Step 6: Spread the vegetables in a single layer on the baking sheet. Roast for 15 minutes, and test a piece of cauliflower for doneness.
Step 7: Continue roasting for 5-10 minutes, or until the vegetables are tender and browned at the edges.
How to Air Fry Cauliflower and Carrots
For a basket-style air fryer, arrange the vegetables in a single layer and air fry at 400°F for 10-12 minutes, checking at 8 minutes.
The air fryer produces crispier edges than the oven, but the cauliflower may be slightly drier.
Use only enough oil to lightly coat the vegetables; excess oil can create smoke.
You might have to do two batches.
Add-Ins and Seasonings
- Onions - Add sliced red or yellow onion to the pan.
- Herbs - Mix in herbs like thyme or rosemary before roasting.
- Spicy - Add a pinch of cayenne or red pepper flakes to the bowl before roasting.
- Sweet - Drizzle a tablespoon of honey or maple syrup over the top in the final 10 minutes of roasting.
- Cheesy - Sprinkle ½ cup of grated Parmesan over the vegetables during the final 10 minutes of roasting.
- Seasonings - Try smoked paprika, garlic powder, or crushed red pepper. A pinch of cumin or dried oregano also works well.
- Garnish - Finish with chopped parsley, sliced green onions, or toasted sliced almonds.
Top Tips
Storage - Keep leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze them for up to 2 months, although the vegetables will soften after thawing.
Spread Evenly - Arrange vegetables in a single layer so they roast evenly and develop color instead of steaming.
Different Vegetables - Substitute broccoli or Brussels sprouts for the cauliflower. Instead of carrots, try diced butternut or acorn squash.
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 minutes until heated through.
- Reheat in the Air Fryer - Place in the basket of your air fryer and heat for 3- 5 minutes until crisp.
- Microwave Option - Reheat in short 30-second bursts, stirring between intervals.
How to Use This Dish
Roasted cauliflower and carrots are a versatile side for chicken, steak, or a holiday turkey breast roast, but they can also be part of an easy meal with salad or pasta.
Pair them with hard-boiled eggs, buckwheat with onions, and fresh arugula. A pinch of flaky sea salt makes a simple finishing touch.
These roasted vegetables also pair well with Pan-Seared Chuck Steak, Lemon Basil Roasted Chicken, Silver Salmon, and Pan-Fried Shrimp.
As written, this recipe is gluten-free, dairy-free, Paleo, and Whole30-compatible.
Roasted Cauliflower and Carrots FAQs
Yes, but 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 a 375°F oven for about 10 minutes, or until warmed through.
Oven Roasted Cauliflower and Carrots
Equipment
- Large sheet pan
- Large mixing bowl for tossing
- Kitchen tongs for coating the vegetables
Ingredients
- 1 head cauliflower
- 2 large carrots, about 1 cup, diagonally sliced
- 3-4 whole garlic cloves, peeled
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 3 tablespoons olive oil or avocado oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (204°C) and position the rack in the center. Use an unlined metal sheet pan.
- Remove the core from the cauliflower and cut the florets into 2-inch pieces. Rinse under cold running water, dry well, and 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, press down firmly until the skin peels. Discard the paper and trim away the root end of the clove; add to the bowl.
- Add thyme, oil, salt, and pepper. Toss with tongs, making sure your seasonings are evenly distributed.
- Spread the vegetables in a single layer on the unlined sheet pan, arranging the cauliflower flat sides down. Roast undisturbed for 15 minutes, then test a piece of cauliflower for doneness. Continue roasting for 5-10 minutes, or until the vegetables are tender and browned at the edges.
Notes
- Storage and Reheating: 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.
Bea says
We love this roasted cauliflower recipe. It's sweet and so easy to make in my air fryer.
The carrots turn out perfectly tender, and the crispy edges are delicious!