Description
This roasted cauliflower and carrots recipe is a delicious side dish packed with flavor.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 4 large carrots, cut into rounds
- 2 Tbsp extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp kosher salt
- ¼ tsp 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!
Notes
- This recipe can be easily adjusted for larger or smaller quantities depending on your needs.
- Smoked paprika can be used for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg