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–+ servings

Roasted Cauliflower and Carrots

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Serves: 6 -8
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

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

  1. Preheat the oven to 425 F.
  2. 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.
  3. Add the sliced carrots and cauliflower florets to a large bowl.
  4. In a small bowl, combine the olive oil and the spices. Pour the marinade over the veggies and toss well to evenly coat.
  5. Layer the veggies in a 12" pie dish or baking dish of choice. Top the veggies with another light drizzle of olive oil.
  6. 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
  7. Once the veggies are done, top with a drizzle of honey, flakey salt and chopped parsley.