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This Roasted Cauliflower and Carrots is one of my favorite ways to get my vegetables in! Deliciously seasoned with pantry staples and roasted to perfection, it seriously makes the perfect healthy side to just about anything!
About This Recipe
I love this simple sheet pan roasted vegetable recipe so much! Mostly because it uses some of my favorite veggies. But also because it’s so versatile. It is truly one of those side dishes that will work with any protein!
It’s great with breaded chicken like this Chicken Schnitzel and these Panko Baked Chicken Nuggets, crusted chicken like these Pecan Crusted Chicken Tenders and grilled chicken like this Balsamic Chicken and these Grilled Chicken Pickle Nuggets.
Even better, this side dish is super nutritious. Carrots are a good source of beta-carotene, fiber, potassium, vitamin C, vitamin K, and antioxidants. Cauliflower is a cruciferous vegetable that provides a ton of health benefits including anti-inflammatory properties that can which can reduce the risk of cardiovascular disease and other chronic diseases. It’s also great to keep a wide variety of vegetables in my diet for good gut-health!
Why You’ll Love This Roasted Cauliflower and Carrot Recipe
- Super nutritious! These roasted veggies are healthy and full of so many vitamins and minerals!
- Minimal prep time. Quick and easy to prepare!
- Simple ingredients. All you need are carrots, cauliflower, and a few pantry staple seasonings.
- The perfect side dish option. Seriously goes with just about anything!
- A family favorite. Really some of the best tasting veggies out there! It’s a fav around here.
- Cauliflower florets – I chopped a large cauliflower head into small florets. You can save time by getting the pre-cut kind. You can use frozen cauliflower in a pinch but this one is definitely best with fresh!
- Onion – I love the color the red onion brings, but any white or yellow onion would work too.
- Olive oil – You can also use avocado oil or any other type of oil you have on hand.
- Seasonings – Grab some salt, black pepper, smoked paprika, garlic powder, and onion powder!
This recipe is naturally gluten-free and dairy-free!
How To Make
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray.
- Prepare the veggies by washing and cutting them.
Store leftover Roasted Cauliflower and Carrots in an airtight container in the fridge for up to 1 week.
Switch Up The Flavor
This dish is SO versatile as far as seasonings go! Feel free to mix it up with your own favorite spices! Here of some of the variations we’ve tried:
- Curry – keep everything as is and add 1-2 tsp of curry powder.
- Herbs – after roasting, toss with 1-2 Tbsp of fresh parsley, cilantro, or any herb you have on hand to bring amazing fresh flavor. If you don’t have any fresh, you can use 1-2 tsp dried instead.
- Kick of heat – add a half to 1 tsp of red pepper flakes or cayenne pepper (or to taste). For a more subtle heat kick, try chili powder.
- Garlic parmesan – omit the smoked paprika (or keep it), add an extra tsp of garlic powder and add 2-3 Tbsp freshly grated parmesan cheese. For even more garlic flavor, use garlic cloves instead.
- Lemon – squeeze some fresh lemon juice after roasting for some delicious lemon flavor!
- Sesame ginger – toss 1 Tbsp ginger paste or fresh ginger (or 1 tsp ginger powder) and 1-2 Tbsp sesame sauce with the oil before roasting. After roasting, garnish with sesame seeds and green onions.
Is Roasted Cauliflower and Carrots a healthy side dish?
Absolutely. Carrots and cauliflower have so many vitamins and minerals and are an excellent vegetables to include in your diet. This straightforward recipe uses minimal oil and is low in calories, fat and carbs. It’s also gluten-free, dairy-free and vegan. It’s a great healthy side for everyone!
What to serve with Roasted Cauliflower and Carrots?
I truly feel like this roasted vegetable recipe is one of those dishes that will work with any protein. It goes fabulous with my Pecan Crusted Chicken Tenders and Panko Baked Chicken Nuggets. They’re even great with sandwich-type food like Ham and Cheese Sliders or my Buffalo Chicken Crescent Ring. And I love having them on hand to throw on top of my bowls and salads for some extra volume and fiber!
Can you use frozen cauliflower for this recipe?
Solid question. I was wondering the same thing, if we could frozen cauliflower to save time. I tried it, and you definitely can in a pinch. It’s still yummy. But after trying, I really think it’s worth the extra 5-10 minutes of cutting the fresh cauliflower. It just roasts SO much better. Another time saving option would be to buy the pre-cut cauliflower florets. You could also get a pre-cut bag of cauliflower and broccoli and use that – that works awesome!
But if you do decide to still use the frozen cauliflower, make sure to get rid of any ice. We want the oil to coat the cauliflower so it’s roasts, and a lot of time it’s hard to do that when using frozen cauliflower. Baking times may need to be adjusted as well since frozen cauliflower is already cooked.
- 1 small head cauliflower (540g) chopped into florets
- 1/2 medium onion (110g) yellow or red, thinly sliced
- 3 carrots (280g) sliced
- 1 Tbsp olive oil (15g)
- 1 tsp of each: salt onion powder, garlic powder
- 1/2 tsp of each: black pepper smoked paprika
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- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil and spray with nonstick cooking spray.
- Prepare the veggies by washing and cutting them.
- Add veggies to the baking sheet and drizzle with olive oil. Generously spray the veggies with cooking spray (this will help the seasoning stick) and add the seasonings. Toss the veggies around with a wooden spoon to evenly coat.
- Bake for 30 minutes or until roasted to liking.
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.