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–+ servings

Easy Roasted Carrots and Cauliflower (Oven Recipe)

Mallory
This Roasted Cauliflower and Carrots recipe is an easy healthy side dish! It's not a common vegetable pairing, but the flavors and textures work so well together. Everything is seasoned with a blend of spices & squeeze of lemon, and the veggies almost caramelize in the oven as they roast! 😊 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner
Cuisine American
Servings 4
Calories 115 kcal

Equipment

Ingredients
  

  • 1 head cauliflower, cut into florets (or 12 oz precut cauliflower florets)
  • 4 large carrots, cut into rounds
  • 2 tablespoon extra virgin olive oil (more as needed)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika (or smoked paprika)
  • 1 teaspoon cumin
  • ½ teaspoon kosher 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. 
Dietitian Tip
Chopping veggies can feel like a hassle. To make it more enjoyable, 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". 
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
Tried this recipe?Let us know how it was!