Oven Roasted Cauliflower and Carrots
Give this roasted cauliflower and carrots dish a try. It’s simple to make! Just toss chopped cauliflower and carrots with fresh garlic and herbs, then roast them 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.
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
(1) Roasted vegetables caramelize and char a little when the air around them circulates. To roast a whole head of cauliflower, use a half sheet pan to make sure there is a lot of room in the pan. When the pieces are close, they steam and come out very soft.
(2) Halfway through roasting, remove one piece of cauliflower from the oven and see how far along it is; if it's still firm, rotate the pan 180 degrees, and roast for another 20 minutes.
Storage and Reheating
- 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.
Nutrition
Calories: 161.4kcalCarbohydrates: 14.8gProtein: 3.5gTotal Fat: 11.1gSaturated Fat: 1.7gSodium: 386.8mgPotassium: 678.6mgFiber: 5.1gSugar: 6.4gNet Carbohydrates: 9.7g
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