Delicious Roasted Cauliflower & Carrots
This vibrant dish transforms seasonal vegetables into a flavorful celebration, perfect as a side or a main attraction.
Ingrédients
Vegetables
- 1 head head of cauliflower, cut into florets
- 3 carrots, sliced
Seasoning
- 2 tablespoons olive oil Can substitute with avocado or coconut oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder Can substitute with onion powder or herb blend
- 1 teaspoon paprika Alternatives include smoked paprika or chili powder
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and prepare the cauliflower by cutting it into florets.
- Slice the carrots into even rounds for uniform cooking.
Cooking
- In a large bowl, combine the prepared cauliflower and carrots. Drizzle them with olive oil and coat evenly.
- Sprinkle salt, black pepper, garlic powder, and paprika over the vegetables. Toss gently until well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Place the sheet in the oven and roast for 25-30 minutes, tossing halfway through.
- Check for doneness at 25 minutes; they should be fork-tender and caramelized.
- Let the roasted vegetables cool for a few minutes before serving.
Serving
- Serve warm as a side dish or on their own, pairing with protein or grains if desired.
Notes
For deeper flavor, marinate the vegetables in olive oil and spices for an hour before roasting. Optionally, finish with fresh herbs prior to serving.