Roasted Cauliflower and Asparagus with Carrots
Roasted cauliflower and asparagus with carrots and garlic is the perfect side dish—it's easy to make, packed with flavor! This dish complements any meal with its mix of textures and bright colors. This roasted vegetable medley goe with fish, chicken or steak and is a healthy side to round out your plate.
Ingredients
- 1 small head of cauliflower, broken into small florets.
- ½ pound medium width fresh asparagus, ends trimmed or snapped off
- 2 carrots, peeled and sliced into ½-inch coins
- 7 garlic cloves peeled and cut in half
- 5 sprigs fresh thyme snipped into 1" pieces
- 5 sprigs fresh oregano (optional) snipped into 1" pieces
- 2 tablespoons olive oil
- Kosher or coarse sea salt
- Freshly ground pepper
Instructions
- Preheat the oven to 400°F (204°C) and position the rack in the center.
- Line a large sheet pan with parchment paper or spray it with oil to prevent sticking.
- Rinse and towel dry all the vegetables.
- Slice cauliflower florets in half, peel and slice carrots into ¼-inch pieces, and snap off the asparagus ends.
- In a large bowl, toss cauliflower, carrots, fresh herbs, olive oil, ½ teaspoon salt, and pepper.
- Spread the cauliflower and carrots on one side of the sheet pan, leaving space between the pieces. Place asparagus on the other side and brush with oil; season with salt and pepper.
- Roast for 15 minutes, rotating the pan after 10 minutes. Continue roasting for 5-10 minutes, until the asparagus is golden.
- Taste and add more salt and pepper, if needed. Serve hot.
Notes
Following the method listed above, if your cauliflower needs more time and your asparagus is done, you can pull the asparagus off the pan at any given time. They are grouped on one side of the pan and can easily be scoped up with your tongs.
DOUBLE BATCH: If you make a double batch or everything doesn't fit on one pan, use two sheet pans. After ten minutes in a hot oven, rotate the pans by moving the top pan to the lower position and vice versa to ensure even cooking.
STORAGE: Store roasted vegetables in an airtight container in the fridge for no more than 3 days. Freezing is not recommended.
DIETS: This recipe is gluten-free, vegan, low-carb, vegetarian, paleo, and Whole30.
Nutrition
Calories: 136.3kcalCarbohydrates: 15.8gProtein: 4.9gTotal Fat: 7.7gSaturated Fat: 1.2gSodium: 357.6mgPotassium: 699.2mgFiber: 6.3gSugar: 5.4gNet Carbohydrates: 9.5g
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