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Golden roasted cauliflower and carrots garnished with parsley on a rustic table.

Roasted Cauliflower and Carrots Recipe

This Roasted Cauliflower and Carrots Recipe is a quick and nutritious way to add vibrant colors and delicious flavors to your meals. With golden, caramelized edges and a hint of garlic, it’s perfect as a side dish or a healthy snack
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 5 minutes
Total Time 40 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 medium head of cauliflower
  • 3 large carrots
  • 3 cloves of garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley for garnish Optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Wash and dry the cauliflower and carrots. Cut the cauliflower into bite-sized florets and slice the carrots into sticks or rounds.
  3. Mince the garlic cloves.
  4. In a large bowl, toss the cauliflower and carrots with olive oil, garlic, salt, and pepper until evenly coated.
  5. Spread the vegetables in a single layer on a parchment-lined baking sheet.
  6. Roast in the oven for 20–25 minutes, stirring halfway through, until tender and golden-brown.
  7. Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

For extra crispiness, broil the vegetables for the last 2–3 minutes of cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.