Easy & Delicious Roasted Cauliflower and Carrots Recipe | AnitaCooks.com

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat without the cost of specialty spices.

Preheat the oven to 425°F (205°C).

Prepare a baking sheet for roasting the vegetables.

Wash the cauliflower thoroughly and remove all outer leaves and the stock.

Cut the cauliflower into bite-sized pieces and place them on the baking sheet.

Peel the carrots, wash them, and trim the ends.

Slice the carrots on a diagonal, less than 4 inches thick, and place them separately on the baking sheet from the cauliflower.

Chop 1 tablespoon of fresh thyme (or use 1 and 1/2 teaspoons dried thyme) for seasoning.

Drizzle 3 tablespoons of olive oil over the vegetables.

Add 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to the vegetables.

Mix the cauliflower and carrots separately to ensure even cooking.

Place the cauliflower cuts side down on the baking sheet for better contact with the heat.

Cook in the preheated oven for 30 minutes, positioning the rack towards the top of the oven.

Check after 25 minutes for doneness; taste to ensure they are tender.

The top of the cauliflower should be slightly brown, resembling Parmesan cheese.

Optionally, sprinkle grated Parmesan over the vegetables and return the baking sheet to the oven for a few minutes.

Add more salt if desired and mix the vegetables together before serving.

Finish with a squeeze of fresh lemon juice, if using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary