This recipe for Roasted Cauliflower and Carrots is the easiest way to get crispy, golden brown, caramelized, and delicious veggies ready for dinner! Easy enough for a weeknight dinner, but impressive enough for guests!
This Easy Roasted Cauliflower and Carrots dish is a veggie lover’s dream and a surefire way to get kids excited about eating their vegetables. It has crispy, golden-brown cauliflower florets and sweet, tender carrot slices, all roasted to perfection! Each bite is a delightful dance of flavors and textures that even the pickiest eaters in your family will love.
The cauliflower has a wonderful crunch on the outside while remaining soft and savory inside. The carrots, naturally sweet, become even more delicious as they caramelize in the oven. A sprinkling of salt and pepper brings out the natural flavors, while garlic adds a warm, aromatic kick that makes each bite irresistible.
Paprika lends a smoky, slightly spicy edge that will have everyone reaching for seconds, and oregano adds a fragrant, earthy note that ties all the flavors together beautifully.
Serve these roasted veggies up as a side or a main, and watch your family dig in with delight! My family’s favorite way to eat them is with this 5-Ingredient Easy Meatloaf without breadcrumbs or with Crispy Baked Chicken Breast Cutlets with Bacon Crumbs and Honey.
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Why this Cauliflower and Carrots Recipe is Great
- You can prepare the veggies ahead to save time.
- The oven does the cooking for you.
- It’s versatile, so you can add or swap with different veggies.
- You can use the leftovers on salads, in soups, in stir fries, and more.
- It’s a side dish that goes with everything.
- Tastes great hot out of the oven or served room temperature.
Simple Ingredients and Substitutes
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Seasonings
- A simple blend of Salt, ground Black pepper, Garlic powder, Paprika and oregano is perfect. However, you could also use onion powder, chili powder or a dash of cayenne or red pepper flakes for heat. You can also add in dried or fresh rosemary, oregano, thyme, dill or other herbs you love. Note, you can use fresh garlic that is finely grated or minced, but I suggest adding it to the oil to coat it before tossing it with the vegetables, as garlic can burn and become bitter.
All other ingredients
- Carrots – I used large carrots and peeled and sliced them. You can buy pre-sliced raw carrots, carrot sticks, or baby carrots to save time. For baby carrots, if any are really thick, you may want to cut them in half lengthwise. I don’t recommend frozen carrots for this recipe.
- Cauliflower Florets – I cut my own florets off of a head of cauliflower, but you can buy raw florets to save time. You can substitute other veggies, such as broccoli or very thin slices of sweet potato. Zucchini or other squash would be great good too, but these will cook faster, so watch them closely or add to the last 10 minutes of cooking.
- Extra Virgin Olive Oil – the oil is for helping the veggies get a beautiful golden brown color, prevent them from sticking to the pan, and help the seasonings stick. You can substitute with another vegetable oil, like avocado oil, grapeseed oil, or sunflower oil. You can also use a cooking spray.
See recipe card for quantities.
Simple Equipment
Nothing special for this one! Just a large sheet pan and a sharp knife to cut your vegetables with.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Make the seasoning blend by adding all ingredients to a small bowl, then stir to combine. Store in a plastic storage container or baggie.
Clean the cauliflower and cut off 4-5 cups of florets. Peel and slice the carrot into ¼ inch thick. Store both together in the fridge for 2-3 days until ready to roast.
Easy Cooking Steps
Preheat the oven to 400 F degrees.
Place the cut cauliflower florets and carrot slices on a large sheet pan.
Time-Saving Tip: Line your sheet pan with aluminum foil or parchment paper for easy clean up after roasting.
Place the cut cauliflower and sliced carrots on a large sheet pan.
Drizzle with olive oil, sprinkle with the seasoning blend, then rub it all over to coat.
Place the sheet pan in the preheated oven and roast for 20 minutes, flipping the veggies over half way to brown on both sides.
That’s it! Serve and enjoy!
Veggie Substitutions
When making roasted cauliflower and carrots, there are several substitutions you can make based on dietary preferences, ingredient availability, or flavor preferences. Here are some common substitutions:
- Cauliflower – broccoli, broccolini or brussels sprouts are a good choice but you could substitute your favorite vegetable.
- Carrots – Sweet potatoes or butternut squash
- Additions – You can also add in sliced yellow onion or red onion for even more flavor and crunch!
Variations
Roasted cauliflower and carrots are a versatile and delicious side dish that can be customized in numerous ways to suit your taste preferences. Here are some variations to consider:
- Cheesy: To make this recipe cheesy, you use a variety of cheeses. Parmesan cheese tossed in with the seasonings will impart a cheesy flavor, but give you a crispy coating. Melty cheeses, such as cheddar cheese, monterey jack, or mozzarella cheese add in the last 10 minutes after flipping the veggies will give you a more melty, cheesy finish.
- Herb Roasted: Toss cauliflower florets and carrot slices with olive oil, minced garlic, and a mixture of your favorite herbs such as rosemary, thyme, and oregano before roasting. The herbs add a fragrant aroma and depth of flavor to the vegetables.
- Honey Glazed – Add a drizzle of honey or maple syrup to the cauliflower and carrots before roasting to caramelize the vegetables and enhance their natural sweetness. You can also add a sprinkle of cinnamon or nutmeg for a warm, comforting flavor.
- Sesame Ginger Roasted – Combine soy sauce, sesame oil, grated ginger, and garlic in a bowl, then toss the cauliflower and carrots in the mixture before roasting. Sprinkle with toasted sesame seeds before serving for added crunch and nuttiness.
FAQs for Roasted Cauliflower and Carrots
1. Can I use frozen cauliflower and carrots?
Yes, you can use frozen vegetables, but for best results, I don’t recommend it. If you need to save more time, you can usually find cauliflower florets and carrot slices already cut in the produce section! However, if you want to try frozen, just keep in mind they may not get as crispy as fresh ones. Adjust the cooking time accordingly, as frozen veggies will be waterlogged and might take a bit longer.
2. What seasonings work best for roasted cauliflower and carrots?
Simple seasonings like salt, pepper, garlic powder, and paprika work well. You can also experiment with other spices and seasonings, such as chili powder and cumin or ginger for a different flavor profiles. You can also add herbs like rosemary, thyme, sage, or dill.
3. How do I prevent the vegetables from becoming too mushy?
Ensure your oven is preheated to a high temperature (around 400-425°F). Spread the vegetables in a single layer on the baking sheet, and avoid overcrowding to allow proper roasting and caramelization.
4. How can I make the vegetables extra crispy?
Toss the vegetables with a bit of cornstarch or flour before adding oil and seasonings. This can help achieve a crispier texture.
5. Can I prepare this dish in advance?
Yes, you can cut the vegetables and season them in advance. Store them in an airtight container in the fridge and roast when ready. Roasted vegetables can also be stored in the fridge for up to 3 days and reheated.
6. What are some serving suggestions for roasted cauliflower and carrots?
They make a great side dish for meats like chicken, beef, or fish. You can also add them to salads or grain bowls, like this Sunny Quinoa with Fried Egg & Veggie Medley. Or serve them with a dipping sauce like tahini or a yogurt-based dressing, such as Creamy Basil Yogurt Dressing.
7. How can I tell when the vegetables are done?
The vegetables should be tender and golden brown around the edges. You can pierce them with a fork to check for doneness; they should be soft but not mushy.
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Roasted Cauliflower and Carrots
Ingredients
Seasonings
- ½ teaspoon Sweet Paprika or Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ teaspoon Fresh Ground Pepper
All other ingredients
- 2 Large Carrots about 3 cups sliced
- 4 cups Cauliflower Florets 4-5 cups will work
- 2 tablespoons Extra Virgin Olive Oil
Instructions
Pre-Ahead Steps
- Make the seasoning blend by adding all ingredients to a small mixing bowl, then stir to combine. Store in a plastic storage container or baggie.
- Clean the cauliflower and cut off 4-5 cups of florets. Peel and slice the carrots into ¼ inch thick. Store both together in the fridge for 2-3 days until ready to roast.
Cooking Steps
- Preheat the oven to 400 F degrees.
- Place the cut cauliflower florets and carrot slices on a large sheet pan. Drizzle 1-2 tablespoons Olive Oil over the cauliflower and carrots and toss to coat. Then Sprinkle with the seasoning blend and rub it all over to coat. Spread the cauliflower and carrots out into a single layer.
- Place the sheet pan in the preheated oven and roast for 10 minutes.
- Remove the pan and using a spatula, scrape up the veggies gently and flip them so that they can brown on all sides. Make sure everything is in a single layer. Place back in the oven to roast for 10 minutes more until golden browned and tender.
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