Roasted Cauliflower and Carrots is an easy yet delicious side dish that cooks effortlessly in the oven in just 30 minutes and pairs well with a variety of meals.
To roast vegetables simply means to cook them in the oven at high heat. Roasting is my favorite way to cook vegetables because they cook hands-free while I do other things. In addition to being an easy cooking method, roasting actually enhances the flavor of the vegetable since the sugars caramelize and the edges get brown and crispy. Check out this article to learn more about the science behind this process. This method of roasting vegetables works with almost any vegetable so use whatever vegetables you have on hand and follow this simple roasted vegetable recipe.
Oven-roasted vegetables are a great side dish for a variety of diets since they are vegan, paleo, Whole30, gluten-free, dairy-free, low-carb, keto, and grain-free. Serve this Roasted Cauliflower and Carrots recipe with Garam Masala Chicken Thighs and either naan, Roasted Mini Potatoes, rice or cauliflower rice for an Indian-inspired balanced meal.
Jump to:
Ingredients
Here's what you need to make Roasted Cauliflower and Carrots:
- extra virgin olive oil
- salt
- pepper
- garam masala
- cumin
- turmeric
- carrots
- head of cauliflower
See recipe card for quantities.
Instructions
Here's how to make Roasted Cauliflower and Carrots:
Preheat the oven to 425. Then, peel the carrots, then use a knife and cutting board to chop the cauliflower and carrots into bite-sized pieces.
In a large mixing bowl, stir together the olive oil, garam masala, cumin, turmeric, salt and pepper.
Add the chopped cauliflower and carrots to the bowl, stirring to coat.
Spread the seasoned cauliflower carrots mixture onto a greased rimmed baking sheet and bake at 425 for 30 minutes, stirring halfway through. Serve right away while the vegetables are still warm.
Hint: Line your sheet pan with parchment paper or foil for easy cleanup with this Roasted Carrots and Cauliflower recipe.
Substitutions
Want to substitute an ingredient in Roasted Cauliflower and Carrots? Here's how:
- Vegetables - replace either of the veggies with an equal amount of a different chopped vegetable such as onions, bell peppers, broccoli or mushrooms, or combine multiple vegetables for a vegetable medley.
- Olive oil - use an equal amount of any mild oil such as avocado oil or canola oil.
- Spices - use 1 teaspoon of curry powder or 1 teaspoon of smoked paprika in place of the garam masala, cumin and turmeric.
Variations
Try one of these variations of Roasted Carrots and Cauliflower:
- Spicy - add ½ teaspoon of red pepper flakes or ¼ teaspoon of cayenne pepper to give the oven-roasted vegetables extra spice.
- Lemon - sprinkle the juice of 1 lemon over the top of the cooked vegetables.
- One-pan meal - add some bite-sized chunks of raw chicken breast or a can of drained chickpeas to the vegetables when roasting for a one-pan meal.
- Potatoes - add 1 lb of diced potatoes to the vegetables when roasting for a more hearty side dish.
- Herbs - omit the dried spices and add 1 Tablespoon of chopped fresh rosemary, dill or oregano to the vegetables prior to cooking.
Equipment
This equipment comes in handy when making Roasted Cauliflower and Carrots:
Storage
Store cooled leftover Roasted Carrots and Cauliflower in an airtight dish in the refrigerator for up to 4 days or in the freezer for up to 6 months. Thawed frozen roasted vegetables aren't ideal to eat on their own as the texture can change some, but they would still be delicious when added to soups, quiches or casseroles.
Top tip
You can also make this recipe in an air fryer by cooking it at 400 for 24 minutes.
FAQ
Follow these easy tips to get perfectly crisp roasted cauliflower:
-Use a high heat of at least 400-450 degrees F.
-Use a generous amount of oil to coat the vegetables.
-Don't overcrowd the pan and make sure to keep the vegetables in a single layer on the baking sheet. For the vegetables to cook evenly, it's crucial that air can circulate around the vegetables and that the heat can get to them all.
Related
Looking for other easy vegetable recipes like this? Try these:
Pairing
Serve this easy Roasted Cauliflower and Carrots with one of these main dishes for a balanced meal:
Recipe
Roasted Cauliflower and Carrots
Equipment
- 1 knife
Ingredients
- 1 l4b carrots
- 1 head cauliflower
- 4 Tablespoons olive oil
- 1 teaspoon garam masala
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425.
- Peel the carrots, then use a knife and cutting board to chop the cauliflower and carrots into bite-sized pieces.
- In a large mixing bowl, stir together the olive oil, garam masala, cumin, turmeric, salt and pepper. Add the chopped cauliflower and carrots to the bowl, stirring to coat.
- Spread the seasoned cauliflower carrots mixture onto a greased rimmed baking sheet and bake at 425 for 30 minutes, stirring halfway through. Serve right away while the vegetables are still warm.
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
I love these warm spices!
Shannon
So flavorful and delicious!