Roasted Cauliflower and Carrots
Simple veggie side dishes are the best way to elevate your meals. Roasted cauliflower and carrots is a recipe that comes together in minutes, and is packed with flavor. The cauliflower florets and carrots get caramelized in the oven with a mix of olive oil and spices, then topped with a drizzle of honey and chopped parsley.
It’s one of those recipes that is effortless, and perfect for a weeknight side or dinner party.
I baked the veggies in a 10″ pie dish for a shabbat dinner I was hosting- a pretty way to roast and serve veggies with minimal dishes.
I love to use gourmet colored carrots that come pre-peeled. Just slice them in half and layer them in between the cauliflower florets for a vibrant look.
Ingredients you’ll need:
- Cauliflower, cut into florets
- Pre-peeled petite rainbow carrots, or whole rainbow carrots peeled and sliced
- Olive oil
- Spice blend– paprika, smoked paprika, garlic, Italian seasoning, salt & pepper
- To top: chopped parsley & honey
- Preheat your oven to 425 F
- Cut the cauliflower into florets and the carrots into strips, then add to a bowl
- Mix the olive oil and spices to make the marinade, then pour it over the veggies
- Layer the veggies in a baking dish- I love to use a pie dish to serve straight out of. Top with an extra drizzle of olive oil
- Bake for 40-45 minutes, until browned and tender
- Top with fresh parsley and a drizzle of honey
This recipe is so versatile, and can be made with so many different spice combinations. I love to serve it with baked salmon or roasted chicken during the week for an easy, well-balanced dinner.
Serving suggestions
Here are a few recipes that would pair well with these roasted veggies-
This recipe is easily one of my favorite ways to eat veggies. Serve it as a side dish, dinner party app with whipped feta, or as a dinner side. I can’t wait for you guys to try it!
Make it a meal and serve with:
Chicken with Olives and Potatoes
Baked Salmon and Potatoes
Spinach Chicken Burgers
Roasted Cauliflower and Carrots
Ingredients
- 1 head of cauliflower cut into florets
- 1 package of petite peeled rainbow carrots (16 oz) or 1 lb of regular/rainbow carrots
- 1/4 cup olive oil, plus more to top
- 1 1/2 tsp paprika
- 1 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Italian seasoning or substitute za’atar
- 1/2 tsp salt plus more to top
- 1/2 tsp black pepper
- Honey or date syrup to top
- Parsley to top
Directions
- Preheat the oven to 425 F.
- If using the pre-peeled petite rainbow carrots, slice them in half. If using whole carrots, peel them, cut them in half lengthwise, and slice each half into strips.
- Add the sliced carrots and cauliflower florets to a large bowl.
- In a small bowl, combine the olive oil and the spices. Pour the marinade over the veggies and toss well to evenly coat.
- Layer the veggies in a 12″ pie dish or baking dish of choice. Top the veggies with another light drizzle of olive oil.
- Bake for about 40-45 minutes on the top rock of the oven until crisp. You can set the pan under the broiler at the end for a couple of minute to brown
- Once the veggies are done, top with a drizzle of honey, flakey salt and chopped parsley.
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