Roasted Cauliflower and Carrots
Roasting vegetables transforms ordinary ingredients into extraordinary delights. Today, roasted cauliflower and carrots—a dynamic duo that will elevate your dinner game. Effortless preparation, versatile ingredients, and how you can take this dish to the next level by using your grill instead of the oven.
There’s something magical that happens when cauliflower and carrots meet the heat of the oven. The roasting process intensifies their flavors, giving them a caramelized goodness that is simply irresistible. The caramelized edges, the tender centers—this dynamic duo is a symphony of tastes and textures that will have you reaching for seconds (and maybe even thirds). This recipe is foolproof and guaranteed to impress.
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Ingredients That Pack a Punch For Roasted Cauliflower and Carrots
- 1 large head cauliflower, cut into florets
- 3 large carrots, sliced into 1/8 inch pieces
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp thyme
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp pepper
- 2 tsp salt
- Golden balsamic vinegar (for drizzling, if desired)
Instructions Made Simple
Preheat Your Oven: Get things started by preheating your oven to 450 degrees ℉.
Prepare the Vegetables: Break the cauliflower into bite-sized florets and peel the carrots before slicing them into thin 1/8 inch pieces. Toss the veggies into a large bowl.
Season to Perfection: Pour in the olive oil, add the minced garlic, and sprinkle the thyme, basil, parsley, pepper, and salt. Toss everything together, ensuring each piece is coated.
Spread and Roast: Lay out the seasoned cauliflower and carrots on a sheet pan, spreading them evenly to allow for even roasting. Pop the pan into the preheated oven and let the magic happen for 40-45 minutes, or until the vegetables are tender and slightly carmelized.
Finishing Touch: For an extra burst of flavor, consider drizzling some golden balsamic vinegar over the roasted goodness just before serving. This simple addition adds a touch of sweetness and acidity.
Let’s Mix It Up™ – Substituting Veggies and Spices
Veggies to Swap In:
- Broccoli florets
- Brussels sprouts, halved
- Sweet potatoes, cubed
- Red bell peppers, sliced
- Onions
Spice It Up – Alternatives to Try on Roasted Cauliflower and Carrots:
- Rosemary instead of thyme
- Mint in place of basil
- Cilantro for a fresh twist on parsley
- Smoked paprika as a pepper substitute
- Garlic powder if you’re out of fresh cloves
The Final Touch
Instead of Balsamic vinegar, try:
- Squeeze fresh lemon juice over the roasted cauliflower and carrots for a zesty kick.
- Sprinkle chopped parsley or cilantro for a burst of freshness.
- Grate Parmesan or feta on top – because everything’s better with cheese!
Grilling Your Roasted Cauliflower and Carrots
You can take your roasted cauliflower and carrots to the great outdoors by using your grill. It adds a smoky dimension that can take your grilled vegetables to new heights. Here’s a quick guide to grilling this dynamic duo:
Preheat your grill to a medium-high temperature, around 400 degrees ℉.
Follow the same steps for preparing the roasted cauliflower and carrots as outlined in the oven method.
Place the vegetables directly on the grill grates or on a grill pan. Grill for about 15-20 minutes, turning occasionally to ensure even cooking. Or you can place the seasoned vegetables in the center of a large piece of aluminum foil, fold the edges, and create a sealed packet. Lay the foil packet on the preheated grill and let the veggies cook for approximately 20-25 minutes. Be sure to turn the packet halfway through to ensure even cooking.
Roasted cauliflower and carrots are a versatile, easy-to-make dish that will bring a burst of flavor to your dinner table. Whether you choose the classic oven method or decide to embrace the outdoors with your grill, this recipe is a winner. Feel free to experiment with different vegetables and spices to create a dish that suits your taste buds. Happy roasting!
Apparel for the foodie & griller
Roasted Cauliflower and Carrots
Ingredients
- 1 large head cauliflower cut into florets
- 3 large carrots
- 3 Tbsp olive oil
- 1 Tbsp thyme
- 1 Tbsp basil 1
- 1 Tbsp parsley
- 1 tsp pepper
- 2 tsp salt
- 2 cloves garlic minced
- golden balsamic vinegar drizzle before serving if desired
Instructions
- Preheat oven to 450 degrees ℉.
- Wash and break cauliflower into bite size florets. Peel carrots and slice into 1/8 inch slices. Place in a large bowl.
- Add olive oil, garlic and spices and toss well to coat.
- Spread evenly on a sheet pan and bake in preheated oven for 40 – 45 minutes until just tender. Drizzle with golden balsamic vinegar before serving if desired.