Easy Roasted Cauliflower and Carrots

This easy roasted cauliflower and carrots recipe is one of those go-to sides I keep in my back pocket—especially when I don’t want to overthink dinner. A handful of pantry spices, a splash of oil, and some oven time—that’s all it takes to turn simple veggies into something seriously craveable.

Why This One’s Always on Repeat in My Kitchen

Honestly, I’ve made this combo so many times I could probably do it in my sleep. There’s something about the way the carrots caramelize and the cauliflower gets those toasty, golden edges that makes this side dish more exciting than it has any right to be.

When I was trying to add more vegetables to our dinners, this was one of the first sheet pan sides I came back to again and again. It felt effortless, but tasted like I put way more work into it. And the best part? It pairs with just about anything. I’ve served it with grilled chicken, baked fish, and even scooped it over rice bowls with a dollop of yogurt on top.

What You’ll Need (Just the Basics)

Here’s a quick rundown of what goes into this simple roast:

• Cauliflower florets – I usually chop up a big head of fresh cauliflower. Pre-cut works too if I’m short on time, but I try to go fresh for the best texture.

• Carrots – Peeled and sliced into sticks or rounds. I like to cut them slightly thinner than the cauliflower so everything roasts evenly.

• Red onion – Adds sweetness and color, but yellow or white onion work just fine if that’s what you’ve got.

• Olive oil – Or any neutral oil like avocado oil. I’ve even used ghee when I wanted a richer flavor.

• Seasonings – Salt, black pepper, garlic powder, onion powder, and smoked paprika. Simple, but they do the job beautifully.

How I Like to Mix It Up (Easy Flavor Twists)

This recipe is great as-is, but sometimes I like to give it a twist depending on what’s going on in the rest of the meal:

• Curry roasted – A little curry powder (just 1–2 teaspoons) turns this into a bold, warming side that’s perfect with grilled tofu or roasted chickpeas.

• Fresh herbs – After roasting, I’ll often toss in chopped parsley or cilantro. If I’ve got fresh dill, that adds a really nice brightness too.

• Spicy kick – A pinch of red pepper flakes or cayenne goes a long way when I want a bit of heat.

• Garlic parmesan – I’ve done this when serving alongside pasta. Just skip the paprika, add extra garlic, and toss in grated parmesan after roasting.

• Lemon finish – A squeeze of lemon right before serving adds just enough acidity to wake everything up.

• Sesame ginger – Toss the veggies with ginger paste and sesame sauce before roasting, then sprinkle sesame seeds and green onions on top. It’s a hit with teriyaki chicken or tofu.

Let’s Roast: Step-by-Step

Here’s how I make this side dish on even the busiest weeknights:

1. Chop and prep
   Cut your cauliflower into bite-sized florets and slice the carrots thin so they roast at the same rate. I usually cut the onion into thick slices so they caramelize without burning.

2. Season and toss
   Add everything to a large sheet pan, drizzle with olive oil, and give it a good toss. I usually spray a little extra cooking spray over the top before seasoning—this trick helps the spices stick better. You can also mix everything in a big bowl if you prefer less mess on the pan.

3. Roast to perfection
   Bake at 400°F for about 30 minutes. Around the 20-minute mark, I like to stir things up so nothing gets too browned on one side. You’re looking for lightly charred cauliflower tips and carrots that are tender but not mushy.

Tips from My Kitchen

• Don’t overcrowd the pan – If your veggies are piled on top of each other, they’ll steam instead of roast. Use two pans if needed.

• Use parchment for easy cleanup – Especially helpful if you’re using a darker baking sheet which tends to brown things faster.

• Want extra crispiness? – Broil the veggies for the last 2-3 minutes. Just keep an eye on them.

How to Serve These Roasted Veggies

There are so many ways to bring this to the table:

• With grilled or baked chicken (I’ve paired it with lemon pepper thighs, and it was perfect)

• As a side to salmon or white fish

• Mixed into a grain bowl with quinoa and hummus

• Tossed into pasta with olive oil and parmesan

• With a fried egg on top for a quick lunch

Sometimes, I’ll even make a big batch at the start of the week and toss the leftovers into wraps or sandwiches. It makes eating vegetables feel like less of a chore and more like a treat.

Storage and Leftover Ideas

Once cooled, store the leftovers in an airtight container in the fridge. They stay good for about 3–4 days, and I love repurposing them:

• Toss into a salad for crunch and flavor

• Add to scrambled eggs or a veggie omelet

• Blend into a simple soup with a little broth and a splash of cream

• Use as a topping for pizza or flatbread

If you want to reheat, I recommend tossing the veggies back in the oven for 5–7 minutes at 375°F to bring back some crispiness. The microwave works in a pinch, but you’ll lose the roast-y texture.

Yield: 6

Easy Roasted Cauliflower and Carrots

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There’s something incredibly comforting about roasted veggies—especially when they’re tossed with a handful of simple seasonings and baked until beautifully golden.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3 medium carrots, sliced (about 280g)
• 1 small head of cauliflower, broken into florets (roughly 540g)
• ½ medium onion, thinly sliced (yellow or red works well – about 110g)
• 1 tablespoon olive oil
• 1 teaspoon each of salt, garlic powder, and onion powder
• ½ teaspoon each of black pepper and smoked paprika

Instructions

1. Start by getting your oven nice and hot—preheat it to 400°F. While it heats, line a large baking sheet with parchment paper or foil and give it a quick spray of oil to keep things from sticking.
2. Next, prep your vegetables. Give them a good wash, then slice the carrots and onion, and break the cauliflower into bite-sized florets. Spread everything out evenly on your baking sheet.
3. Drizzle the olive oil over the veggies and lightly mist them with cooking spray—this little trick helps the seasoning cling better. Sprinkle over all the spices, then use a wooden spoon (or your hands!) to toss everything together until well coated.
4. Slide the tray into the oven and roast for about 30 minutes, or until the edges are golden and crisp to your liking. Give them a quick toss halfway through for even browning.

Notes

• Using frozen cauliflower in a pinch? It can work, but fresh definitely gives the best texture.
• If you go the frozen route, make sure to pat it dry and remove any ice crystals before seasoning—this helps it roast instead of steam.
• Pre-cut veggie packs from the store are another great time-saver.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 46Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 374mgCarbohydrates 6gFiber 2gSugar 2gProtein 1g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Questions I’ve Gotten About This Recipe

Can I use frozen veggies?
You can, but the texture won’t be quite the same. Frozen cauliflower tends to release more moisture, so it’s harder to get that crispy finish. If you go the frozen route, don’t skip the oil, and roast at a slightly higher heat (around 425°F).

Do I need to peel the carrots?
That’s totally up to you. I usually peel mine because they look cleaner, but if they’re organic and scrubbed well, the skin is fine to leave on.

What’s the best way to cut the carrots for even roasting?
Cut them a little thinner than the cauliflower florets. I usually go for 1/4-inch thick slices on the diagonal, which helps them roast evenly and look a little fancier too.

This is the kind of recipe that makes you feel like you’ve got it together—even when dinner’s a last-minute scramble. It’s easy, affordable, and honestly just so satisfying to eat. Hope it finds a regular spot in your weeknight lineup like it has in mine.

Try other Cauliflower recipes:

• Asian Cauliflower
• Romanesco Cauliflower
• Curry Roasted Cauliflower