This post may contain affiliate links. Please read our disclosure policy.
These easy Roasted Carrots and Cauliflower are a simple and delicious side dish that comes together easily and tastes fresh and flavorful!
Roasted vegetables are my speciality! They make dinner time easy since you can throw together any combination of veggies with a few simple seasonings and create a flavorful side dish for both kids and adults.
This no-fuss recipe is great for weeknight meals, holiday sides and meal prep lunches. Roasting brings out the natural sweetness of the carrots and results in crisp, tender and delicious vegetables.
Serve the easy roasted cauliflower and carrots with BBQ Boneless Chicken Thighs, Pan Seared Ribeye, or Pan Fried Cod.
Table of Contents
Why You’ll Love This Recipe
- Easy to prep: Just chop the veggies, toss together with the seasonings and bake!
- Made with just a few pantry staples: In addition to the fresh carrots and cauliflower florets, you only need a few simple seasonings you probably already have in your pantry.
- Versatile side dish: If you’re looking for a classic side dish to add to your main course, this recipe is perfect. It complements any dish and can be easily adapted with different flavor variations to suit your taste.
Ingredients You Need
You only need a few simple ingredients for these roasted vegetables.
- Vegetables – Use fresh carrots and fresh cauliflower for the best results. Do not use frozen vegetables for this recipe.
- Olive Oil – Always use high quality extra-virgin olive oil for roasting veggies.
- Garlic – Fresh garlic is a must for any roasted vegetable recipe. If you don’t have fresh garlic, you can use 1/2 teaspoon of garlic powder.
- Herbs & Spices – This recipe uses a mix of fresh and tried herbs. You will need fresh thyme, onion powder, paprika, salt and black pepper.
- Fresh Parsley (optional) – If you want a colorful garnish, use freshly chopped curly or flat leaf parsley.
- Grated Parmesan Cheese (optional) – Cheese is always a great addition and Parmesan cheese tastes great with roasted vegetables.
How to Make Roasted Carrots and Cauliflower
Roasting vegetables is delicious way to enjoy fresh veggies. It requires minimal prep and easy clean up!
- Prep the veggies: Wash and cut the cauliflower into small florets. Cut the carrots into 1-inch diagonal pieces. Make sure to cut them into even bite-size pieces so they will cook evenly. I prefer to peel the carrots, but you can leave the skin on, if desired.
- Toss everything together: In a large bowl, toss vegetables together with the olive oil, garlic, thyme, onion powder, paprika, salt and pepper.
- Bake: Spread the vegetables out evenly in a single layer on a sheet pan lined with parchment paper. Bake in a preheated oven at 400°F for 20 minutes, then stir the vegetables with a spatula and continue roasting for 10 to 15 minutes, until tender. The cauliflower will be lightly golden brown on the edges.
Optional: Garnish with freshly chopped parsley, freshly grated parmesan cheese or a squeeze of lemon juice.
Variations
- Use fresh herbs: The recipe calls for fresh thyme, but you can also use fresh rosemary or fresh sage.
- Add a kick of heat: If you love spicy flavor or want a kick of heat, add a pinch or two of dried red pepper flakes.
- Add cheese: A sprinkle of freshly grated Parmesan cheese is the perfect way to elevate the flavor of the carrots and cauliflower. You can also serve with crumble feta cheese or goat cheese.
- Add a squeeze of fresh lemon juice: Lemon is a great addition to any roasted vegetable recipe. It adds even more fresh, crisp flavor.
- Make a double batch: If you’re feeding a crowd or are meal prepping a few meals for the week, make a double batch.
Storage, Make Ahead and Reheating
You can save time at dinner by prepping ahead. Wash and cut the vegetable up to 2 days in advance, then toss with the olive oil and seasonings before baking.
You can also prep the entire recipe in advance by roasting the vegetables and storing them in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 350° until heated through, about 10 minutes.
More Roasted Vegetable Recipes
Roasted vegetables are the perfect side dish to any meal. If you love this recipe, then you must also try these other roasted vegetables recipes.
Roasted Carrots and Cauliflower
Ingredients
- 1 head cauliflower, chopped into florets
- 4 large carrots, sliced into 1-inch diagonals
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- Fresh parsley, for garnish (optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Place the cut veggies in a mixing bowl. Drizzle with oil and toss to coat, then add the garlic, thyme, salt, onion powder, paprika and black pepper. Toss evenly.
- Spread the veggies on the baking sheet and roast for 20 minutes. Stir the vegetables with a spoon or spatula, then continue roasting for 10 to 15 minutes, until tender to your liking.
- Garnish with fresh herbs or Parmesan cheese as desired, then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
