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Roasted Cauliflower and Carrots

roasted cauliflower and carrots
Print Recipe

Enjoy roasted cauliflower and carrots, a dish full of flavor and color. Serve it as a side or add it to salads.

 

Ingredients

Scale
  • 1 medium head of cauliflower, cut into florets
  • 3 large carrots, peeled and sliced into 1/4-inch rounds
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or sweet, depending on your preference)
  • 1 tablespoon balsamic vinegar (optional)
  • 1 teaspoon dried herbs (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • Chili flakes (optional)
  • Fresh parsley or cilantro (optional)

 

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Cut the cauliflower into bite-sized florets. Slice the carrots into 1/4-inch rounds.
  3. Mix the cauliflower and carrots in a bowl. Add olive oil, salt, pepper, garlic powder, and paprika. Toss to coat.
  4. Spread the vegetables on a baking sheet in one layer.
  5. Roast for 25-30 minutes. Toss halfway through. Cook until golden brown and tender.

Notes

  • Use parchment paper for easy cleanup.
  • Avoid overcrowding the pan for even roasting.
  • Check if the carrots are done by piercing with a fork. They should be tender.

Nutrition

Keywords: roasted vegetables, cauliflower, carrots, healthy side dish

Find it online: https://kitchenuser.net/roasted-cauliflower-and-carrots-discover-their-magic/