Easy Roasted Carrots and Cauliflower

Close up of roasted carrots and cauliflower in a serving bowl.

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.

Jennifer Farley

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Equipment

baking sheet
Parchment paper (optional)

Ingredients

1 medium head of cauliflower cut into pieces
4 medium carrots peeled and chopped into ½" rounds
1 teaspoon sea salt
1 teaspoon dried dill weed
½ teaspoon garlic powder
½ teaspoon coarse ground pepper
2 tablespoons avocado oil or olive oil
fresh parsley chopped, optional for serving

Instructions

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.

Notes

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.