Roasted Carrots and Cauliflower

This Roasted Carrots and Cauliflower recipe is super simple to make and will elevate any meal. It makes for the most perfect side dish. This hearty dish only requires 10 minutes of hands on time and pairs with just about any main course. 

If you are like me, eating a diet rich in vegetables makes you feel so much better! If you like this recipe, you will also love my other roasted veggies recipes on my blog like my Air Fryer Roasted Tomatoes, Balsamic Maple Brussel Sprouts, Lemon Garlic Asparagus, Roasted Leeks, Roasted Bok Choy, and my Air Fryer Home Fries. If you have leftover carrots from this recipe check out the other carrots recipe on my blog with Roasted Beets and Carrots. 

Jump to:

• Why I Love This Recipe
• Simple Ingredients
• Recipe Substitutions and Variations
• Recipe Instructions
• Recipe Tips
• Recipe FAQs
• Other Easy Vegetable Side Dishes
• Are you interested in eating better?
• Roasted Carrots and Cauliflower

Why I Love This Recipe

• This tasty vegetable side dish pairs well with just about anything!
• My recipe is naturally dairy free, gluten free, soy free, nut free, vegan and paleo friendly. 
• While this recipe has a lot of natural sweetness with the vegetables, you can also make it more savory with adding savory seasonings. 
• This easy roasted cauliflower recipe can be turned into a main dish recipe by adding some marinated chicken or salmon to the sheetpan.
• Aside from the vegetables, this recipe requires pantry staples that you will likely already have on hand. 
• If you want to elevate this side dish, especially during your holiday meal, try drizzling my Homemade Tahini Sauce on top.

Simple Ingredients

• Pre-cut cauliflower florets– While you can certainly use a head of cauliflower, I like the pre-cut ones, it saves you some time!
• Carrots-Any kind of carrots will work from the large carrots to baby carrots. Just make sure you cut them into small carrot slices.
• Extra virgin olive oil-To roast the veggies with. 
• Garlic powder, black pepper, sea salt, and onion powder-For flavor. 
• Maple syrup-To add a dash of sweetness. 

See the recipe card below with a full list of ingredients and measurements.

Recipe Substitutions and Variations

• Other veggies-A few of my other favorite veggies to add to a sheet pan to roast are yellow onion, sweet potatoes, red onion, and brussels sprouts. You will want to make sure everything is cut just about at the same size so it cooks evenly. 
• Drizzle of honey-While the natural flavors from the vegetables and maple syrup really add so much flavor, you can also drizzle a little bit of honey on top for more sweetness. 
• Fresh parsley or fresh rosemary-To garnish. 
• Spices-While I like to keep my spices simple, you can add some extra seasoning like chili powder or cayenne pepper to add a little kick.
• Parmesan cheese-Some people like adding cheese on top to just about everything! This is a nice addition. If you are dairy free like myself, you can add dairy free parm on top.

This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!

Recipe Instructions

Recipe Tips

• Tip #1: If you are serving this dish with a holiday meal, toss some pomegranate seeds on top to add some fun color into the mix.
• Tip #2: Make sure you cut your carrots 1/4 inch or less thick, or else they will take too long to cook!
• Tip #3: I love roasting vegetables with my favorite non-toxic baking sheet!

Recipe FAQs

Other Easy Vegetable Side Dishes