Roasted Carrots and Cauliflower
Roasting carrots and cauliflower is one of the best ways to bring out the natural flavor of the veggies. Use a few simple seasonings to create a delicious side dish any time!
Servings: 4
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
Storage: Store leftovers in a sealed container in the fridge for up to 3 days. You can also prep ahead for meal prep to save time.
Nutrition
Calories: 135kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 675mg | Potassium: 693mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12236IU | Vitamin C: 77mg | Calcium: 70mg | Iron: 1mg