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!