Simple Roasted Carrots and Cauliflower
Sometimes the simplest recipes are the most satisfying. These roasted carrots and cauliflower are perfectly caramelized, easy to prepare, and endlessly adaptable to your favorite flavors!
Simple Veggie Side
Roasted carrots and cauliflower are a timeless side dish that brings out the best in seasonal produce. With crisp edges and a hint of thyme, this recipe is simplicity done right.
This dish is one of those reliable recipes that always delivers. Roasting brings out the natural sweetness of the vegetables while giving them a beautifully crisp texture. With just a handful of pantry staples, this recipe is easy to pull together, whether you’re making a cozy weeknight dinner or a special occasion spread.
It’s also incredibly flexible—you can keep it classic with thyme or switch up the flavors with spices like za’atar or smoked paprika. No matter how you serve it, this side dish is sure to shine.
Complete the menu: Pair these roasted carrots and cauliflower with Creamy Cider Chicken with Apples, Cranberries, and Bacon, Wild Rice with Cherries and Hazelnuts, and a Spinach Gorgonzola Salad with Pear and Pomegranate for a perfectly balanced, winter feast that’s as elegant as it is comforting.
And for more roasted veggie goodness check out our recipes for charred broccolini with lemon and Parmesan, simple Italian roasted vegetables, and roasted carrots and asparagus with tarragon butter.
Why You’ll Love This Recipe
Ingredient Notes
Carrots: Carrots bring natural sweetness to this recipe, they caramelize beautifully in the oven. I like to use standard orange carrots, but heirloom varieties—like yellow, purple, or rainbow—can add a gorgeous pop of color. Just make sure to cut them into similar sizes so they roast at the same rate as the cauliflower.
Cauliflower: Cauliflower is the MVP of this dish with its ability to crisp up on the edges while staying tender inside. I recommend a medium head with tightly packed florets—those loose, overly crumbly heads tend to roast unevenly. Don’t toss the leaves if they’re fresh and green; they can be roasted alongside for a crunchy bonus!
Olive Oil: A good-quality olive oil is key to achieving perfectly golden roasted vegetables. You don’t need anything fancy—just something fruity and light that helps enhance the natural flavors. If you prefer a neutral option, avocado oil works great, too.
Garlic Powder: Garlic powder brings a consistent, mellow garlic flavor that doesn’t burn during roasting. It’s a pantry staple I love for recipes like this where simplicity is the goal. If you’re a garlic fan, feel free to sprinkle a little extra!
Thyme: Thyme adds a subtle, earthy aroma that perfectly complements the natural sweetness of the roasted carrots and cauliflower. I prefer fresh thyme for its vibrant flavor, but dried thyme works just as well—just use about a third of the amount since it’s more concentrated. If thyme isn’t your favorite, rosemary or oregano would be excellent alternatives.
Salt: Don’t skimp here—salt draws out moisture and helps create those deliciously crispy edges. I recommend kosher salt because it’s easier to control, but regular table salt will also do the trick (just use a bit less).
Black Pepper: A little black pepper adds the perfect hint of warmth and rounds out the flavors. Freshly cracked is ideal if you have it; the coarser texture adds a nice finish.
Honey or Maple Syrup (Optional): A drizzle of either in the last few minutes of roasting takes the flavor up a notch, creating a slightly sticky glaze that complements the thyme. It’s perfect if you’re craving an extra touch of sweetness!
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Cauliflower
Cauliflower thrives in the cool, damp climate of the Pacific Northwest, making it a perfect seasonal ingredient from late summer through winter. Its mild flavor and versatility allow it to shine in a variety of dishes, from hearty soups to elegant roasted sides.
When shopping for cauliflower, look for firm, compact heads with creamy white or bright-colored florets (like purple or orange varieties, which are also grown regionally).
It’s a nutrient powerhouse, rich in fiber, vitamin C, and antioxidants, making it as healthy as it is delicious. For more info on it’s nutritional value and on the different varieties of cauliflower grown locally, check out this article from the Washington State Dep. of Agriculture.
Step-By-Step Directions
1
PreHeat and Line
Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
2
Prep the veggies
In a large bowl, toss the carrots and cauliflower with olive oil, garlic, salt, pepper, and thyme until evenly coated.
3
Roast
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and both vegetables have browned, crispy edges.
4
serve
Transfer to a serving platter, and garnish with toasted nuts or fresh parsley if desired.
Tips for the Perfect Roasted Veggies
- Cut evenly: Slice the carrots and cauliflower into uniform pieces for even cooking. Flat surfaces brown better.
- Dry thoroughly: Pat veggies dry after washing to avoid steaming instead of roasting.
- Use enough oil: Lightly coat veggies with oil (1-2 tablespoons per sheet) to prevent drying out and help caramelization.
- Avoid overcrowding: Spread the vegetables in a single layer on the baking sheet, leaving space between each piece to ensure they roast evenly. If the sheet feels crowded, divide the vegetables between two baking sheets for better results.
- Crank the heat: Roast at 425°F (220°C) to achieve crispy edges and a tender center. Lower temps won’t brown as well.
- Flip halfway through: Turn veggies with a spatula to ensure even browning on all sides. If you notice uneven browning, rotate the baking sheet halfway through cooking.
- Season generously: Use plenty of salt and your favorite spices. Finish with flaky sea salt for extra flavor.
Variations
Switch up the flavors by using one of these spice blends or creative ideas in place of the thyme:
- Mediterranean Twist: Replace thyme with 1 tbsp herbes de Provence. Perfect alongside roasted chicken or fish.
- Middle Eastern Flair: Swap thyme for 1 tbsp za’atar. Finish with a drizzle of tahini and fresh lemon juice.
- Warm & Spicy: Use 1 tsp garam masala for a cozy, fall-inspired dish. Add a sprinkle of toasted almonds for texture.
- Bright & Earthy: Replace thyme with 1 tsp ground coriander and ½ tsp cumin. Garnish with fresh cilantro and a squeeze of lime juice for a zesty finish.
- Your Choice: Customize the recipe with your favorite herbs and spices! Try rosemary, dill, or oregano for fresh herbaceous notes, or add a pinch of smoked paprika, chili flakes, or turmeric for bold flavors. Or how about a curry spice blend or one of Borsari’s delightful blends? Try finishing with some grated Parmesan, toasted pine nuts, a drizzle of balsamic glaze, or a touch of citrus zest.
These variations make it easy to adapt this recipe to any meal or occasion. Mix and match to create your perfect side dish!
Perfect Pairings
These roasted carrots and cauliflower are a versatile side dish that pairs beautifully with a variety of mains and sides.
Savory Mains: The earthy flavors of this dish complement Pork Tenderloin with Apples and Onions, Holiday Chicken with Cranberry and Orange, or Lavender Herb Butter Roast Chicken. For a vegetarian option, try it with a hearty Creamy Mushroom and Potato Soup.
Hearty Sides: Add depth to your table with Rustic Yukon Gold Mashed Potatoes or Crispy Roasted Sweet Potatoes. The roasted vegetables also pair wonderfully with a warm Wild Rice Pilaf with Cherries for a cohesive seasonal spread.
Festive Appetizers: Start your meal with Truffled Deviled Eggs or a Prosciutto Fig and Blue Cheese Flatbread for an elegant touch that leads seamlessly into this simple yet sophisticated side.
Refreshing Salads: Balance the richness of the roasted vegetables with a crisp salad like Arugula Apple Salad with Cheddar and Pecans or Spinach and Arugula Salad with Shaved Parmesan.
This roasted carrots and cauliflower recipe is a workhorse in the kitchen—deliciously simple, it elevates any meal while staying adaptable to your table’s theme. Perfect for casual dinners, holiday menus, or anything in between!
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Simply Roasted Carrots and Cauliflower
Equipment
- 2 half-sheet pans (large baking sheets)
Ingredients
- 1 pound carrots
- 1 medium head cauliflower (about 1 pound)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 1 teaspoon dried thyme leaves (1 tbsp fresh) or favorite spice blend *see notes
- 1 tbsp honey or maple syrup, optional
- flaky sea salt and/or chopped parsley, optional garnish
Instructions
- Preheat your oven to 425°F (220°C). The higher temperature is essential for achieving perfectly roasted vegetables with caramelized edges. While the oven heats, line two half-size baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Prepare the vegetables: Wash and dry your carrots and cauliflower thoroughly. Peel the carrots and slice them on the bias (diagonally) into about ½-inch thick, bite-size pieces. For the cauliflower, remove the outer leaves and cut the head into bite-sized florets. Aim for consistent sizes to ensure even roasting.
- Mix the seasoning: In a large mixing bowl, combine the carrots and cauliflower. Drizzle with the olive oil. Sprinkle with the garlic powder, salt, black pepper, and thyme. Toss everything together until the seasonings are evenly distributed and every piece gets a light coating.
- Spread out the vegetables: Transfer the seasoned vegetables to your prepared baking sheets. Spread them into a single layer with some space between each piece—crowding the vegetables will trap moisture, causing them to steam instead of roast.
- Roast the vegetables: Place the baking sheets on the middle rack of the preheated oven. Roast for 25-30 minutes, flipping the vegetables halfway through cooking to ensure even browning. Check for doneness by piercing a carrot with a fork—it should be tender but not mushy. The carrots and cauliflower should have browned edges.
- Optional sweet glaze: If you’d like a touch of sweetness, drizzle 1 tablespoon of honey or maple syrup over the vegetables in the last 5 minutes of roasting. Toss gently to coat, then return to the oven to let the glaze caramelize slightly.
- Serve and enjoy: Remove the vegetables from the oven and transfer them to a serving platter. For a finishing touch, sprinkle with a pinch of flaky sea salt or garnish with a little chopped parsley. Serve immediately while the vegetables are warm and at their crispiest.
Recipe Notes
- Mediterranean: 1 tbsp herbes de Provence
- Middle Eastern: 1 tbsp za’atar
- Warm and Spicy: 1 tsp garam masala
- Citrusy Bright: 1 tsp ground coriander + ½ tsp cumin
Top Tips
- Cut evenly: Slice carrots on the bias and cauliflower into similar-sized florets for even cooking.
- Don’t overcrowd: Spread veggies in a single layer on the baking sheet to ensure crispy edges. Use two sheets if needed.
- Flip halfway: Turn the veggies during roasting for even caramelization.
- Season well: Don’t skimp on salt and pepper—season generously for the best flavor.
Leftovers and Storage
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 375°F (190°C) or in an air fryer to restore crispiness. Avoid microwaving, as it can make the veggies soggy.
- Repurpose: Add leftovers to grain bowls, salads, or soups for a quick meal upgrade.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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