My favorite way to pack in flavor and nutrients to a meal is with a tasty vegetable side dish like Roasted Carrots and Cauliflower. Tossed in oil, seasoned with the perfect blend of spices, and a squeeze of fresh lemon and fresh parsley to top it off!
Why You'll Love Roasted Carrots and Cauliflower
- Basic Ingredients: you likely already have most of the spices in your pantry so all you really need to get at the grocery store are the vegetables!
- Easy Recipe: just a couple of steps and you’ll have the perfect side dish.
- Nourishing: this recipe is loaded with good stuff like fiber, vitamins, and antioxidants. It’s also gluten-free, dairy-free and has no added sugar. The carrots have plenty of natural sweetness all on their own.
- Easy Clean Up: cause who has time to clean up the mess of an intricate recipe every night?!
When to Make Roasted Carrots and Cauliflower
This is one of those everyday types of recipes that you can make anytime of the year! But fall and winter are the most popular times to make roasted carrots. So I like bringing this as a healthy side dish to serve with a holiday meal like Thanksgiving.
Roasted Carrots and Cauliflower go with a lot of main dishes, too. I like to serve roasted veggies with a turkey burger or piece of salmon, or have them as a snack.
This pairs well with Salmon and Quinoa salad for plenty of heart-healthy fats and double the veggies at dinner!
Carrots: use whole carrots for the best flavor. Baby carrots lack the natural sweetness of whole “adult” carrots. Carrots are a great source of Vitamin A which is important for eye health.
Cauliflower: you’ll use a whole head of fresh cauliflower. Don’t miss the tips for cutting a head of cauliflower easily in the recipe notes! If you prefer, you can also buy pre-cut cauliflower florets. Cauliflower is high in fiber and great for gut health.
Olive Oil: an important ingredient to caramelize and crisp up the carrots and cauliflower.
Spices: a blend of cumin, paprika, oregano, garlic powder, and onion powder with a dash of salt and black pepper. Spices like cumin, paprika and garlic powder don’t just add flavor– they also add antioxidants!
Lemon Juice: fresh squeezed lemon juice enhances the natural sweetness of the carrots and the savory flavor of the cauliflower. It’s also high in Vitamin C, an important one for your immune health.
Optional: Fresh parsley to top it off and add even more color to the dish.
*Be sure to check the recipe card at the bottom for exact ingredient measurements and full recipe.
Instructions for Roasted Carrots and Cauliflower
Step 1: Heat oven to 425℉. Line a rimmed baking sheet with parchment paper and spray with a cooking spray. To prep your vegetables, wash and peel the carrots and slice them lengthwise into circular pieces. Wash your cauliflower and cut it into florets.
Step 2: In a large bowl, toss vegetables in olive oil and spices. Be sure all veggies are coated with the oil.
Step 3: Cook in the preheated oven for 20 minutes. Remove from the oven and add the fresh squeezed lemon juice and parsley if using.
Step 4: Cook for another 10 minutes or until the vegetables are golden brown. Cooking times will vary depending on your oven. Enjoy or store in an airtight container for up to 5 days.
Spices: if you don’t like the spices in this recipe, feel free to sub them for a spice combination you do like! You could also use fresh garlic added toward the end of cooking for a bit more flavor.
Veggies: If you don’t like cauliflower or carrots, you could easily swap one out for broccoli, brussel sprouts, or sweet potatoes.
Oil: I use extra virgin olive oil when roasting veggies because I like the robust flavor that it adds. But you could also use avocado oil or another heart-healthy oil.
Variations of Roasted Carrots and Cauliflower
- Spicy - add some red pepper flakes or cayenne pepper if you want a bit of a kick.
- Kid friendly - if you’re serving kids, lighten up the spices and add some parmesan cheese and let them dip it in their favorite dip!
- Fancy - add feta cheese or goat cheese on top to take this carrot recipe to the next level.
Store in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing this one.
When making roasted carrots and cauliflower or any roasted vegetables, be sure to arrange them in a single layer on the baking sheet or baking dish. This allows the air in the oven to circulate around the veggies to cook them thoroughly. It’s also always a good tip to toss the veggies about halfway through cooking to make sure they cook evenly.
Absolutely! Carrots have Vitamin A, Vitamin K, and potassium. Cauliflower is a cruciferous veggie high in fiber and choline. It’s great for gut health and fiber helps keep you full longer and balance blood sugar levels. The spices contain anti-inflammatory antioxidants and lemon juice has vitamin C for your immune system. This recipe is also low calorie, gluten-free, dairy-free, and has no added sugars.
I find the easiest way to quickly cut cauliflower is to first cut off the stem. Then cut the head of cauliflower in half and then quarters. Then cut out the core and from there you are able to break apart the pieces with your hands. I prefer small florets because they bake crispier, but you can break them into whatever size you prefer!
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Roasted Carrots and Cauliflower
- 1 rimmed baking sheet (or baking dish)
- 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
- 3 large carrots, cut into round pieces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon pepper
- juice of ½ a lemon
- 1 tablespoon fresh parsley, chopped
- Heat oven to 425℉. Line a rimmed baking sheet with parchment paper and spray with a cooking spray.
- Prep your vegetables. Wash and peel the carrots and cut them into circular pieces. Wash your cauliflower and cut it into florets.
- In a large bowl, toss vegetables in olive oil and spices and spread them in a single layer on the sheet pan.
- Cook in the preheated oven for 20 minutes. Remove from the oven and add the fresh squeezed lemon juice and parsley (if using). Then cook for another 10 minutes or until the vegetables are golden brown. Cooking times will vary depending on your oven. Enjoy!
- Prep ahead of time by chopping your vegetables and storing them in an airtight container in the fridge until you're ready to make the recipe.
- When roasting vegetables, be sure to arrange them in a single layer on the baking sheet or baking dish. This allows the air in the oven to circulate around them to cook them thoroughly.
- Toss the veggies about halfway through cooking to make sure they cook evenly.
- First cut off the stem. Then cut the head of cauliflower in half and then quarters. Next, cut out the core and from there you are able to break apart the pieces with your hands.
- I prefer small florets because they bake crispier, but you can break them into whatever size you prefer.
- Store in an airtight container in the fridge for up to 5 days. I wouldn’t recommend freezing this one.