ROASTED CAULIFLOWER AND CARROTS RECIPES

ROASTED CARROTS AND CAULIFLOWER WITH THYME RECIPE | ALLRECIPES

Roasted Carrots and Cauliflower with Thyme Recipe | Allrecipes image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, CarbohydrateContent 13.6 g, CholesterolContent 11.7 mg, FatContent 10.9 g, FiberContent 4.7 g, ProteinContent 7.9 g, SaturatedFatContent 3.3 g, SodiumContent 672.9 mg, SugarContent 6 g

QUICK ROASTED CARROTS AND CAULIFLOWER WITH WALNUTS RECIPE ...

Quick Roasted Carrots and Cauliflower with Walnuts Recipe ... image

Cutting your vegetables into small pieces and roasting at a very high temperature not only ensures your side will be ready quickly, it also caramelizes the vegetables, enhancing their natural sweetness. Roasted cauliflower has a great meaty quality to it so if you are going for a meatless meal, double the recipe and make this the star of your plate.

Provided by Cooking Channel

Categories side-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 medium carrots (about 12 ounces), peeled and thinly sliced on an angle
1 small head cauliflower (about 2 1/4 pounds), trimmed into small florets
4 teaspoons extra-virgin olive oil
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 ounce finely chopped walnuts (about 3 tablespoons)
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest

Steps:

Preheat the oven to 450 degrees F.
Toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper until well coated. Spread in a single layer on a rimmed baking sheet.
Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice. Season with more salt and pepper.
Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.

Nutrition Facts : Calories 186 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, SodiumContent 376 milligrams, CarbohydrateContent 22 grams, FiberContent 8 grams, ProteinContent 7 grams, SugarContent 9 grams

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