Oftentimes, I suggest serving a main meal with a side of roasted veggies. Well, if you need a recipe for that – then these carrots and cauliflower are a great option! Roasted until golden in a hot oven with lots of spices, these veggies are quick to prep and quick to cook.
Whether you’re after a side to a roasted chicken or for a piece of fish (such as my trout or za’atar salmon), you can get creative with the spices these are tossed in and it’s perfect for any occasion!
How to Roast Carrots and Cauliflower
Step one is to prep your veggies and to ensure that your oven is preheating. Cutting a cauliflower into florets can be a bit overwhelming for some, but it’s not all that difficult.
Remove the leaves from the head of the cauliflower and trim back the stem. Using a paring knife, cut the core out of the cauliflower and then individually cut each small floret off of the head. Try to keep them uniform in size so that they roast evenly.
As for your carrots, simply peel them and then cut them into evenly-sized pieces as well – similar to my harissa roasted carrots. You want them roughly the same size as your cauliflower.
Add the veggies to a large mixing bowl along with a few cloves of garlic that you’ve smashed with the flat side of your knife and popped out of the peels.
To the veggies, drizzle over a good amount of olive oil and a generous pinch of salt and freshly ground black pepper.
Now, I like to add za’atar, cumin and chili flakes to these vegetables, but go ahead and add whatever spices you’d like! Smoked paprika would be excellent, as would curry powder or something similar. Even sticking with just salt and pepper is delicious.
Spread the veg over a parchment-lined baking sheet and then move to a 220°C/425°F oven. Roast until the vegetables are tender but still offer a bit of resistance when pricked and are golden and beginning to char in places – this will take about 20 minutes.
Remove the vegetables from the oven and serve immediately!
Zesty Roasted Cauliflower & Carrots
Ingredients
- 1 small head cauliflower cut into florets
- 2 large carrots peeled and cut into 5cm (2in) pieces
- 4 cloves garlic crushed and peels removed
- 3 tbsp extra virgin olive oil
- 1 tbsp za'atar
- ½ tsp ground cumin
- ¼ tsp chili flakes
Instructions
- Preheat oven to 220°C/425°F. Add the cauliflower, carrots and garlic to a large mixing bowl. Pour over the olive oil, za'atar, cumin and chili flakes along with a generous pinch of salt and a few grinds of black pepper. Mix to combine and spread over a parchment-lined baking sheet.
- Move to the oven and roast until tender and beginning to char, about 15-20 minutes. Serve immediately.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Roasting cauliflower and carrots together is a great way to diversify the vegetables you eat and enjoy a fantastic side to any main meal.
Are you looking for a great recipe for roasted veggies? Have any questions? Let me know in the comments!
