Roasted Cauliflower & Carrots

Name: Roasted cauliflower & Carrots
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 1 head cauliflower (about 650g), cut into florets; 1 lb carrots, sliced; 1 red onion, thinly sliced; 1 1/2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon garlic powder; Pinch of salt + black pepper; Optional: Parsley, lemon juice, and feta cheese to serve

Jump to Recipe·Print Recipe

This super easy roasted cauliflower and carrots recipe is made with only 5 ingredients and ready in 40 minutes. Drizzled with lemon juice and optional feta cheese, the perfect side dish to any meal!

Roasted veggies on a plate garnished with parsley.

I adore this straightforward sheet pan roasted vegetable recipe! The combination of roasted cauliflower and carrots creates a versatile side dish that complements any protein perfectly. The balance of subtle sweetness, crispiness, and tenderness is just right. Adding a squeeze of lemon juice and crumbled feta cheese at the end takes it to another level! If you're in search of an effortless and healthy side dish for dinner, this is a winner!

What's great is you can customise it with various seasonings, herbs, or sauces to match your taste. It pairs wonderfully with cooked meats or vegetarian options like baked chicken, Honey Paprika Salmon, Spinach Feta Salmon Burgers or Mung Bean Burgers.

Roasted carrots, cauliflower and onions on a plate with feta and parsley.

Ingredients you’ll need

What I love most about this roasted cauliflower and carrots side dish is how easy it is to make

Cauliflower: You’ll need one medium-sized cauliflower head, cut into small florets. You can save time by getting the pre-cut kind.
Onion: I love the colour the red onion brings, but any white or brown/yellow onion would work too.
Carrots: I used regular carrots, but you could also use baby carrots or Dutch carrots if preferred.
Lemon: Use fresh lemon juice for vibrant roasted veggies. The bright, fresh taste beats bottled juice.
Olive oil: You can also use avocado oil or any other type of oil you have on hand.
Seasonings: We use a combination of smoked paprika, garlic powder, salt, and black pepper for flavour!
Herbs: Serve the veggies with a sprinkle of freshly chopped parsley.
Feta cheese: This is completely optional, but I love topping the roasted vegetables with crumbled feta cheese.

Complete list of ingredients and amounts is located on the recipe card below.

Ingredients shown to make the roasted vegetables.

How to roast cauliflower add carrots

Wash and cut vegetables: Clean the cauliflower and carrots in cold water. Peel and remove the stems from the carrots. Separate the cauliflower florets into bite-size pieces and cut the carrots into diagonal slices of similar size to the cauliflower. Peel the onion and cut it into slices.

Spread vegetables on a baking sheet: Arrange the cauliflower florets, carrot slices, and onions on a roasting sheet or pan.

Season: Toss the vegetables in olive oil, paprika, garlic powder, salt, and pepper, ensuring they are well coated.

Bake until golden brown: Place the baking sheet in the oven and roast until the vegetables are tender and brown around the edges, approximately 30 minutes, depending on your oven. Toss the vegetables halfway through the cooking time to ensure even browning on all sides.

Roasted cauliflower, carrots and onions on a baking sheet.

Serve: Once roasted, add a squeeze of lemon juice and sprinkle with herbs. Crumble feta cheese on top if desired.

Flavour additions and variations

Rosemary and garlic: Roast the veggies with sliced garlic, then sprinkle with fresh rosemary when finished.
Balsamic: Drizzle the veggies with a simple balsamic vinaigrette or balsamic glaze once cooked.
Spicy: Make it spicy with a sprinkle of curry powder, a dash of cayenne, or add chili powder, turmeric powder, paprika, and cumin.
Make it crunchy: Add a bit of crunch by topping with roasted almonds, dukkah, pine nuts, pumpkin seeds, or sesame seeds.
With hummus: Serve the roasted vegetables over a platter spread with High Protein Hummus, Lemon Dill Hummus, Roasted Carrot Sriracha Hummus, or Paprika Feta Dip.

Roasted veggies on a plate topped with feta cheese and garnished with parsley.

How to store

Fridge: Store roasted cauliflower and carrots in an airtight container in the refrigerator for up to 3-4 days.

Freezer: Avoid freezing roasted vegetables as they may lose their texture when thawed.

To Reheat: Add the vegetables to a pan with a bit of olive oil over medium-low heat for a few minutes, or heat in the microwave until warmed through.

Recipe FAQ

Can I use frozen cauliflower and carrots for this recipe?

I recommend using fresh cauliflower and carrots for the best texture and flavour. Frozen vegetables may release more moisture during roasting, affecting the final result.

Can I prepare the vegetables in advance and roast them later?

Yes, you can wash, cut, and store the vegetables in the refrigerator a day before roasting. Just toss them with the seasonings and olive oil right before baking.

Should I peel carrots before roasting?

You can roast carrots with or without peeling. Unpeeled carrots will retain more nutrients and adding texture, while peeled carrots may offer a cleaner appearance and taste.

What type of cauliflower should I use?

Any type of cauliflower is delicious roasted. Get creative with a combination of white, purple, or even orange cauliflower.

More roasted vegetable recipes

Roasted Brussels Sprouts & Asparagus

Roasted Green Beans & Carrots

Sumac Cauliflower With Tahini

Roasted Tenderstem Broccoli With Miso Sauce

If you try this roasted cauliflower and carrots recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.