Roasted Cauliflower and Carrots
This 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 with simple, but flavorful seasonings! Serve it up as a side or a main, and watch your family dig in with delight!
Servings 6 servings
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.
