Are you tired of boring vegetable side dishes that leave your taste buds begging for more? Get ready to transform your dinner table with this mouthwatering Roasted Cauliflower and Carrots recipe that will make even the pickiest eaters ask for seconds! With just a few simple ingredients and some culinary magic, you'll create a dish so delicious and nutritious that it'll become an instant family favorite. Prepare to elevate your cooking game and impress everyone at the table with this incredibly easy yet spectacular roasted vegetable masterpiece.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Wash the cauliflower and carrots thoroughly under cool running water. Pat them dry with clean kitchen towels or paper towels to remove excess moisture.
- Cut the cauliflower into uniform bite-sized florets, ensuring they are roughly the same size for even roasting. Slice the carrots diagonally into approximately 1/2-inch thick pieces.
- In a large mixing bowl, combine the cauliflower florets and carrot slices. Drizzle olive oil over the vegetables, then sprinkle garlic powder, salt, and freshly ground black pepper.
- Toss the vegetables gently but thoroughly to ensure they are evenly coated with oil and seasonings. Use a spatula or your hands to mix, making sure each piece is well-seasoned.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- Check for doneness by piercing the vegetables with a fork. They should be tender and have golden-brown edges.
- Remove from the oven and let rest for 2-3 minutes. Garnish with freshly chopped herbs like parsley, thyme, or rosemary before serving.
- Transfer to a serving dish and enjoy the roasted cauliflower and carrots while they are warm and crisp.
Tips
- Pat your vegetables completely dry before roasting to ensure maximum caramelization and crispy edges.
- Use a large baking sheet and spread vegetables in a single layer to prevent steaming and promote even roasting.
- Don't be afraid of high heat - 425°F is the sweet spot for creating those delicious golden-brown edges.
- Invest in high-quality olive oil and fresh seasonings to enhance the natural flavors of your vegetables.
- Experiment with different herb combinations like rosemary, thyme, or oregano to keep the dish exciting.
- For extra flavor, try adding a sprinkle of parmesan cheese in the last 5 minutes of roasting.
- Let the vegetables rest for a few minutes after roasting to allow them to develop a perfect texture.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
