Easy Roasted Carrots and Cauliflower (Oven Recipe)

Easy Roasted Carrots and Cauliflower (Oven Recipe)

Mallory

This Roasted Cauliflower and Carrots recipe is a flavorful mix of tender caramelized cauliflower and sweet carrots. Seasoned with a drizzle of olive oil and an unforgettable blend of spices and then oven-roasted until it's crisp. Everything is finished off with freshly squeezed lemon juice and parsley to add brightness and color.

A side dish high in fiber for gut health, antioxidants for your brain, and flavor for your taste buds! I hope you make it again and again. 😊

5 from 1 vote

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Prep Time 10

Cook Time 30

Course Dinner

Cuisine American

Servings

Calories 115 kcal

Equipment

Ingredients

1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
4 large carrots, cut into round pieces
2 tablespoon extra virgin olive oil (more as needed)
½ teaspoon garlic powder
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon cumin
½ teaspoon salt (more to taste)
¼ teaspoon pepper
juice of ½ a lemon
¼ cup fresh parsley, chopped (optional)

Instructions

Preheat oven to 425℉/220°C. Line a rimmed baking sheet with parchment paper and spray with oil. To prep your vegetables, slice the carrots into circular pieces and cut cauliflower into florets.
Add the cauliflower and carrots in a single layer on the sheet pan and coat with oil.
In a small bowl, whisk together your spices until well combined.
Toss the vegetables in the spice mixture making sure each piece is coated.
Cook veggies in the preheated oven for 25 minutes. Remove from the oven and add the fresh squeezed lemon juice and parsley.
Put veggies back in the oven and cook for another 5-10 minutes or until the cauliflower is golden brown. Cooking times will vary depending on your oven.
Hint: Meal prep ahead of time by chopping your vegetables and storing them in an airtight container until you're ready to roast them!

Video

Notes

Expert Tips

Chop the vegetables into relatively evenly sized pieces to help them cook evenly.
Arrange the veggies 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.
Mix the spices together before pouring over the veggies to get a more evenly distributed seasoning throughout the dish.
Toss the veggies about halfway through cooking to make sure they cook evenly.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days.

Registered Dietitian Tip

Designate a day of the week for chopping vegetables so you have them ready to snack on or to use in recipes like this when dinnertime rolls around. This makes it more likely you will use the vegetables you buy! Habit stack by turning on your favorite playlist or podcast or spend time catching up with a friend during your designated "chopping power hour".

Additional Nutrition Information

While healthy means something different to everyone, this is a nutrient-dense option. This dish contains vitamins A and K, and potassium. Cauliflower is a cruciferous veggie high in fiber and choline. Fiber supports gut health, keeps you full longer, and helps to balance blood sugar levels. The spices in this recipe contain anti-inflammatory antioxidants and lemon juice has vitamin C for your immune system. The olive oil used for cooking contains healthy fats to support brain health and hormone health.

This recipe is also vegan, gluten-free, dairy-free, low carb and has no added sugars.

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 cupCalories: 115kcalCarbohydrates: 11gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 360mgPotassium: 500mgFiber: 4gSugar: 5g

Keyword dairy free, gluten free, low carb, no added sugars, vegan, vegetarian

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