Roasted Cauliflower and Carrots

Shannon

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.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Side Dish

Cuisine Asian

Servings people

Calories 164 kcal

Equipment

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

Hint: Line your sheet pan with parchment paper or foil for easy cleanup with this Roasted Carrots and Cauliflower recipe.

Nutrition

Calories: 164kcalCarbohydrates: 8gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 626mgPotassium: 442mgFiber: 3gSugar: 3gVitamin A: 46IUVitamin C: 69mgCalcium: 36mgIron: 1mg

Keyword roasted carrots and cauliflower, roasted cauliflower and carrots

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