This roasted carrots and cauliflower side is simple, perfectly roasted, full of flavor, and works with just about any dinner. Naturally gluten free, dairy free, and nightshade free, it’s an easy, reliable side dish that everyone at the table actually eats. It’s great for meal prep or weeknight preparing.

A bowl of roasted carrots and cauliflower for serving with extra lemon slices.

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This is one of my go-to weeknight sides because it checks all the boxes. It’s easy, flexible, and picky eaters don’t fight it. I’ve been making some version of this recipe for years. It actually started as a potato and cauliflower combo, but once I needed a nightshade free option, carrots became the obvious swap. I might like this version even more.

Everyone in my house eats this side dish. Even guests. My mother-in-law always remembers this one when she visits, which feels like the highest compliment. My oldest doesn’t love cooked carrots, so he just eats the cauliflower, and that still works.

The flavor is simple but really intentional. I love dill, especially on vegetables, and pairing it with lemon keeps everything tasting fresh. We serve it all the time with chicken dinners like my Dutch oven chicken and rice or braised coconut chicken.

I suggest making a double batch to add to salads, grain bowls or soups, and eat it all week long. This one pairs well with just about any main dish.

Why You’ll Love These Roasted Veggies

Made with simple ingredients you probably already have.
Naturally gluten free, dairy free, and nightshade free.
Roasts in one pan and pairs with almost any main dish.
Great for leftovers and meal prep.

Labeled ingredients on a counter to make roasted carrots and cauliflower.

Ingredient Notes

Cauliflower – A full head works great, but pre-cut and washed cauliflower is a huge time saver and roasts just as well.

Carrots – Regular carrots are perfect here. Cut them in whatever shape you’d like, just cut them evenly so they roast at the same pace as the cauliflower.

Full ingredient list can be found in the recipe card below.

How To Make Roasted Cauliflower with Carrots

Four photos to show the steps to make roasted carrots and cauliflower with lemon and dill including mixing the dried seasonings, adding olive oil to a bowl of chopped cauliflower and carrots, sprinkling the mixed seasonings on cauliflower and carrots and adding them to a baking sheet lined with parchment paper.

Preheat oven to 400°F and line a large baking sheet with parchment paper.
In a small bowl, mix together the sea salt, dried dill, garlic powder, and pepper.
Add the cauliflower, carrots, and oil to a large mixing bowl. Use your hands or a spatula to coat the vegetables evenly in the oil.
Sprinkle the seasoning blend over the vegetables and mix again until everything is well coated.
Spread vegetables onto the prepared baking sheet in a single layer, leaving as much space between pieces as possible.
Roast for 30 minutes, or until the carrots are tender and the cauliflower edges are beginning to brown.
Let vegetables cool for about 5 minutes, then transfer to a serving bowl and toss with fresh lemon juice.
Top with fresh parsley if desired and serve warm.

Fresh roasted roasted carrots and cauliflower on a baking sheet lined with parchment paper.

Jen’s Recipe Tips

If your cauliflower is wet, let it sit on a towel for a few minutes before seasoning. You want it as dry as possible for the best browning (pre-cut/pre-washed cauliflower is a great option!).
Give the veggies space on the pan so they roast instead of steam. If your baking sheet is small, divide them onto two trays.
For extra browning, flip the vegetables halfway through baking.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven for best texture.