Roasted Carrots and Cauliflower

Roasted cauliflower and carrots on a white dish with shaved Parmesan cheese.

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Roasted Carrots and Cauliflower

Perfectly simple, Roasted Carrots and Cauliflower give you two side dish options in one effort, that pair well with any main course! Roasting brings out the best flavor in these humble vegetables, easy enough for a weeknight and elegant enough for the holidays!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 101kcal

Author: Meryl Downing

Ingredients

1 head cauliflower
6 carrots
2 Tablespoons olive oil
1 teaspoon kosher salt
8 grinds fresh black pepper
1 Tablespoon fresh thyme or rosemary to garnish
2 Tablespoons Parmesan cheese shavings, to garnish

Instructions

Preheat oven to 425℉ convection bake (if your oven has it).
Wash cauliflower, cut the head into quarters and make a diagonal cut to remove the core. Use your hands or a knife to pull apart the florets, cutting them in half or quarters so they are bite-sized.
Wash the carrots well by scrubbing with your hands under running water, peeling them is optional. Trim off the tops and ends. Cut in half or quarters lengthwise, depending on thickness. Then cut the long pieces into thirds, ending up with about 3 inch sticks.
Add veggies to two separate large sheet pans, spreading them out so they aren't crowded. Toss evenly with olive oil, salt and pepper. Use your hands!
Roast about 25 to 35 minutes until dark and deeply caramelized. You can check and flip them with a metal spatula after 20 minutes.
Arrange each vegetable on half of a serving platter. Garnish with fresh chopped thyme or rosemary, plus more sprigs around the platter. Use a vegetable peeler to get big shavings of Parmesan cheese and then crumble them over the veggies (optional).

Notes

Don't Crowd the Pan - It's best to give the veggies room to spread out on two large pans so they don't steam in their own liquid instead of roast.
Toss with your Hands - Use enough olive oil to fully coat the veggies without being soggy. Use your hands to toss well, evenly distributing the seasoning.
Prep Ahead - Veggies can be washed and chopped a day in advance and kept in the fridge. It's best to serve roasted vegetables hot and crisp from the oven.
How to Tell When They're Done - If you're not sure, keep roasting! You want the cauliflower to be as deeply golden brown as you can get it without burning. Check and flip after 20 minutes, then keep roasting.

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