Roasted Carrots and Cauliflower with Thyme

Rating: 4.5 stars
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

By carina

Gallery
1 more images

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

Per Serving:
176 calories; protein 7.9g; carbohydrates 13.6g; fat 10.9g; cholesterol 11.7mg; sodium 672.9mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Anne
Rating: 5 stars
04/05/2015
Loved the receipe and so happy to find it. I tried this receipe at a relatives house and tried to duplicate it. I didn't know to cover the dish the first 20 minutes so veggies were undercooked. Covering it the first 20 minutes made the difference. I am taking this as a side dish for Easter and I know it is going to be a hit. It is great as leftovers the next day hot or cold. Read More
Helpful
(12)

Most helpful critical review

Capt.Quent
Rating: 2 stars
08/13/2015
It was edible but dull. Read More
18 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Anne
Rating: 5 stars
04/05/2015
Loved the receipe and so happy to find it. I tried this receipe at a relatives house and tried to duplicate it. I didn't know to cover the dish the first 20 minutes so veggies were undercooked. Covering it the first 20 minutes made the difference. I am taking this as a side dish for Easter and I know it is going to be a hit. It is great as leftovers the next day hot or cold. Read More
Helpful
(12)
Buckwheat Queen
Allstar
Rating: 5 stars
02/13/2015
Very nice flavour mix here. The whole family liked it. Thank you carina for your recipe. Read More
Helpful
(3)
Lydia Thurman-Bakkar
Rating: 5 stars
07/26/2015
I followed the recipe as written and it was delicious. My kids asked for 3rds on the veggies tonight at dinner! Read More
Helpful
(2)
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nilla
Rating: 5 stars
01/31/2020
Great taste my husband and I both love it. Read More
Helpful
(1)
JulieSL
Rating: 4 stars
10/21/2018
Also added a bit of butternut squash, substituted fresh oregano for the thyme because thyme wasn’t available Read More
Helpful
(1)
Sheryn Hylton-Parker
Rating: 4 stars
08/19/2019
I made this dish without the carrots and loved it ! So did my husband! Will make it again WITH the carrots. Read More
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Robin
Rating: 5 stars
09/30/2019
Excellent way to cook up vegetables! Made with chicken! Recipe was easy and delicious! Read More
kwallyz
Rating: 4 stars
03/30/2020
I forgot to cover it at first, but the vegetables roasted nicely. I added some additional seasoning that I had left over as well and it gave it a bit more kick. Try a mixed seasoning with some cayenne in it. It's easy to make, healthy and looks nice too. Read More
Capt.Quent
Rating: 2 stars
08/13/2015
It was edible but dull. Read More
More Reviews
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