ROASTED CAULIFLOWER, CARROTS AND POTATOES RECIPES

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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

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

PERFECTLY ROASTED VEGETABLE RECIPE | ALLRECIPES



Perfectly Roasted Vegetable Recipe | Allrecipes image

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Provided by MalsGTown

Categories     Fruits and Vegetables    Vegetables    Cauliflower    Roasted

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 8

2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
  • Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
  • Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
  • Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Nutrition Facts : Calories 105.4 calories, CarbohydrateContent 14.7 g, FatContent 4.7 g, FiberContent 3.3 g, ProteinContent 2.8 g, SaturatedFatContent 0.7 g, SodiumContent 48.6 mg, SugarContent 4.1 g

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