Roasted Carrots and Cauliflower with Thyme recipe

All Recipes Fruits and Vegetables Vegetables Cauliflower Roasted

Ingredients

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Nutrition Info

175.5 calories
carbohydrate: 13.6 g
cholesterol: 11.7 mg
fat: 10.9 g
fiber: 4.7 g
protein: 7.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 672.9 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan, cover with aluminum foil.

  3. Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

My whole family loves this dish, even cold! This goes very well with all roasted meats.

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