Easy Roasted Cauliflower and Carrots

Course: Side Dishes

Cuisine: Universal

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 75kcal

Author: Lauren

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!

Print Recipe

Equipment

Extra Large Baking Sheet

Ingredients

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

Instructions

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.

Notes

Can I 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.

Nutrition