Roasted Cauliflower Carrots And Zucchini Recipes

ROASTED CAULIFLOWER, CARROTS, AND ZUCCHINI

Roasted Cauliflower, Carrots, and Zucchini image

Provided by Elana

Time 50m

Number Of Ingredients 7

Ingredients

1 head cauliflower
1 medium zucchini
6 carrots
2 tablespoons olive oil
½ teaspoon celtic sea salt
½ teaspoon ground black pepper
5 sprigs fresh rosemary

Steps:

Chop cauliflower into florets
Chop zucchini into ½-inch slices
Chop the carrots on the diagonal into ½-inch slices
Place vegetables in a large bowl
Toss with oil, salt and pepper
Transfer vegetables to a large baking sheet
Roast at 350°F for 30 minutes
Remove from oven and stir vegetables on baking sheets
Scatter rosemary sprigs over vegetables
Bake for 10 additional minutes
Serve

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Roasted Carrots and Cauliflower with Thyme image

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

Provided by carina

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 6

Number Of Ingredients 8

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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
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.

Nutrition Facts : Calories 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, Sodium 672.9 mg, Sugar 6 g

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