This easy vegetable side dish is packed with vitamins, nutrients, and flavor!
People tend to say that two is always better than one. I happen to think that holds true when it comes to vegetables. Why have a side dish with one vegetable when you can combine two vegetables into one side dish? That’s part of what draws me to this recipe for roasted cauliflower and carrots. In terms of taste and nutrition, this is one of my favorite vegetable tandems.
If you’ve never roasted cauliflower before, this method of cooking brings out a wonderfully nutty flavor. Carrots, meanwhile, come out sweet and tender when you roast them. It’s not hard to see why these two go well together.
Just for good measure, this recipe calls for a little paprika and garlic powder to expand the flavor profile even more. On top of all of that, this side dish is easy to put together, making it a convenient side dish for any midweek meal.
Are Roasted Cauliflower and Carrots Healthy?
Roasted cauliflower and carrots are packed with nutrients. Specifically, this dish is high in potassium, fiber, vitamin A, vitamin C, and a wide array of other vitamins and minerals. There are not many calories per serving, and a minimal amount of fat and sodium, so there is almost no downside to this dish from a health standpoint.
Cut and Spice
One of the best tips I can give for this roasted cauliflower and carrots recipe is to make sure the vegetables are cut into uniform-sized pieces. This will ensure everything cooks evenly and that some pieces aren’t burned or undercooked.
Naturally, the way you spice the veggies before cooking them will have a big impact on their flavor. You can mix up the spices and seasonings beyond garlic powder and paprika, or keep it simple with what you have on hand. For example, parsley and thyme are good additions and blend well with the other spices in the recipe. I’ve also found that a splash of lemon juice adds to the flavor of this dish.
FAQs & Tips
If there are leftovers from your roasted cauliflower and carrots, store them in an airtight container and keep them in the fridge for up to 3 or 4 days. You can also freeze them for up to 3 months, just thaw in the fridge overnight before reheating in the microwave.
The biggest reason roasted cauliflower comes out mushy is overcrowding the baking tray. Make sure all the veggies have enough space around them to properly roast and turn golden brown, and don’t be afraid to split them across two baking trays if you need to.
Peeling the carrots for this recipe is optional. Plus, the skin is where all the best nutrients are! I prefer mine skin-on, but do what you prefer.
Serving Suggestions
As a side dish, roasted cauliflower and carrots goes well with just about anything. I tend to prefer chicken or fish dishes like this Baked BBQ Chicken Breast or this Baked Honey Cajun Salmon.
This side dish is also great to pair with vegetarian recipes. For instance, it’s a great side dish for these Sweet Potato Veggie Burgers or some Thai Veggie Burgers with Curry. Finally, you might consider combining this recipe with a pasta dish like this Instant Pot Pasta Primavera.
Roasted Cauliflower and Carrots
Ingredients
- 1 head cauliflower cut into florets
- 4 large carrots peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Wash and cut the cauliflower into florets and peel and slice the carrots.
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Arrange the cauliflower and carrots on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to ensure the vegetables are evenly coated. Roast in the preheated oven for 25 minutes or until tender and slightly caramelized.
Nutrition
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