Oven Roasted Cauliflower and Carrots
Try this roasted cauliflower and carrots dish. It’s simple to make! Toss chopped cauliflower and carrots with fresh garlic and herbs, then roast on a sheet pan. The result is a healthy side that’s perfect for any meal and an easy way to add more vegetables to your table.
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
(Note 1) Roasted vegetables caramelize and char slightly as the air circulates around them. To roast a whole head of cauliflower, use a half sheet pan to ensure plenty of room. When the pieces are close together, they steam and come out very soft.
- 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.
Nutrition
Calories: 146.7kcalCarbohydrates: 11.3gProtein: 3.3gTotal Fat: 11gSaturated Fat: 1.4gSodium: 359mgPotassium: 560.4mgFiber: 4.2gSugar: 4.5g
Tried this recipe? Leave a comment below & tag @cookinginthekeys on social!
