These sheet pan Roasted cauliflower and carrots make a great side dish for the holidays, or the family weekday dinner. Easy and fast to make, and packed with flavor from just a few ingredients.
Roasted cauliflower and carrots make a great, healthy side dish. It is easy and fast to make on just a sheet pan, perfect for weeknight dinners. It is also a crowd pleaser for any holiday celebration, it is vegan and gluten-free so it is great to serve at larger parties. For more, sheet pan healthy side dishes, check out these Roasted sweet potatoes and carrots or this Roasted broccoli and carrots recipe.
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Ingredients
This roasted carrots and cauliflower side dish is easy to make with just a few ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Carrots, peeled and cut in 1 inch slices
- Large head of cauliflower, cut into small florets
- Olive oil
- Spices, sea salt, garlic powder, dried thyme, ground black pepper and optional red pepper flakes.
- Fresh thyme, or parsley for topping
See recipe card for quantities.
Instructions
This oven roasted carrots and cauliflower is easy to make, on just one sheet pan. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card.
- Step 1: Peel the carrots and cut into about ¾ – 1 inch slices. Cut the cauliflower into bite size florets.
- Step 2: Add the vegetables to the baking sheet. Drizzle with the olive oil, sprinkle over the salt, garlic powder, dried thyme, ground black pepper and optional red pepper flakes.
- Step 3: Stir well and spread out in an even layer.
- Step 4: Roast in the oven, stirring half way through to make sure thy brown evenly. The vegetables are done when they are starting to turn golden brown and are fork tender, but not mushy.
Hint: Top with some chopped fresh thyme or parsley and season with more salt and pepper to taste. For some extra spice, add a drizzle of either hot honey, chili oil or some red pepper flakes. Serve immediately and enjoy!
These sheet pan Roasted cauliflower and carrots make a great side dish for the holidays, or the family weekday dinner. Easy and fast to make, and packed with flavor from just a few ingredients.
- 1 ½ pound (680g) carrots, peeled or scrubbed and cut in 1 inch slices
- 1 large head of cauliflower (about 1 ½ pound) cut into small florets
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- chopped fresh thyme or parsley
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Preheat the oven to 400°F (200C) and line a sheet pan or baking sheet with parchment paper or lightly grease with oil.
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Peel the carrots and cut into about ¾ – 1 inch slices. Cut the cauliflower into bite size florets and add the vegetables to the baking sheet.
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Drizzle with the olive oil, sprinkle over the salt, garlic powder, dried thyme, ground black pepper and optional red pepper flakes and stir well. Spread out in an even layer.
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Roast in the oven for about 25-35 minutes, stirring half way through to make sure thy brown evenly. The vegetables are done when they are starting to turn golden brown and are fork tender, but not mushy.
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Top with some fresh thyme or parsley and season with more salt and pepper to taste. Serve immediately and enjoy!
Substitutions and Variations
- Herbs – Top these baked carrots and broccoli with some chopped thyme. Other fresh herbs like parsley or sage are also good options. The recipe also uses a mix of dried thyme and rosemary, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme and rosemary, instead of the dried. Other herbs like sage also tastes great! Just like in these Roasted potatoes with sage.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Spicy – These oven roasted vegetables have a hint of heat from the red pepper flakes. If you like a spicier side dish, add more to taste, or top with a drizzle of chili oil. Also see this Spicy roasted carrots recipe.
- Carrots – instead of normal carrots, rainbow carrots are a great alternative. Another great option is baby carrots. If they are large, cut them in half lengthwise or even quartered so they will cook at the same time as the cauliflower.
- Lemon – For a hint of freshness, top the vegetables when they are roasted with some freshly grated lemon zest.
- Vegetables – Add more veggies to this side dish. Some broccoli, onion wedges or some green beans are great options. Or try this Roasted fall vegetables recipe.
- Frozen veggies – The fresh cauliflower and carrot will taste the best, but can also be substituted with a mix of frozen broccoli and carrots. Add them frozen directly to the sheet pan with the oil and spices.
- Nuts – The roasted veggies tastes great topped with some crunchy nuts. Some toasted walnuts or pecans are great options. For an allergy friendly alternative, leave the nuts out or replace with pumpkin seeds or sunflower seeds.
- Dressing – serve with a drizzle of this creamy Maple Tahini Dressing or some greek yoghurt.
- Cheese, top with some creamy, crumbled feta or goats cheese or some freshly grated parmesan cheese. Like with these Roasted Broccoli and Sweet Potatoes.
Storage
Store leftovers of these oven roasted cauliflower and carrots in an airtight container, or ziplock bag. Seal tight and store in the fridge for 4-5 days. Always smell, and taste, any leftovers before serving for food safety.
This roasted carrots and cauliflower recipe also freeze well for up to 4 months.
How to reheat leftovers
In the oven:
The oven is great for reheating a lot of leftovers. Spread out the cold vegetables in one, even layer on a baking sheet. Reheat for about 8 to 12 minutes in 400ºF (200ºC) or until piping hot. Stir once to make sure they reheat evenly and the outside crisps up a little.
In the air fryer:
For reheating a smaller amount of the roasted carrots and cauliflower, the air fryer is easy and fast. Preheat the air fryer to 180ºC (350ºF). Place the cold leftover vegetables in the fryer basket in one singe layer. Reheat for about 5 minutes. Shake the basket once or twice while reheating, so the outside will get a little crispy.
In the microwave:
This is the fastest way of reheating any leftovers, but the roasted vegetables won’t get as crispy, as with the other options above. Place one portion of the cold roasted vegetables on a microwave safe plate. Heat on high in 30-second intervals, until they are steaming hot. Be careful not to reheat the vegetables for too long in the microwave, they can become hard and chewy. Also be careful when taking out the plate, it can be hot.
Top Tip
Stir only once or twice during roasting. It is important to store so the veggies roast evenly on all sides. But stirring too much can break up the veggies so they fall apart. The vegetables are done when they are fork tender, but not mushy.
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