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Roasted veggies on a plate garnished with parsley.

Roasted cauliflower & Carrots

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4
  • Category: Side dish
  • Method: Roast
  • Cuisine: American


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!


  • 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


  1. Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.
  2. Wash the veggies and separate the cauliflower into florets, cut the carrots into diagonal slices, and cut the onion into slices.
  3. Arrange the cauliflower florets, carrot slices, and onions on a roasting sheet or pan. Toss with olive oil, paprika, garlic powder, salt, and pepper, ensuring they are well coated.
  4. Place the baking sheet in the oven and roast until the vegetables are tender and brown around the edges, approximately 30 minutes.
  5. Once roasted, add a squeeze of lemon juice and sprinkle with herbs. Crumble feta cheese on top if desired.


  • Refrigerate leftovers in an airtight container for up to 3-4 days.


  • Serving Size: Per serve without feta
  • Calories: 145 calories
  • Fat: 5.5g
  • Saturated Fat: 0.8g
  • Carbohydrates: 22.6g
  • Fiber: 7.8g
  • Protein: 4.7g

Keywords: roasted cauliflower and carrots, easy roasted vegetables