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Roasted Carrots and Cauliflower with Thyme

Rated as 4.5 out of 5 Stars

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

45 m servings 175 cals
Original recipe yields 6 servings

Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 175 calories; 10.9 g fat; 13.6 g carbohydrates; 7.9 g protein; 12 mg cholesterol; 673 mg sodium. Full nutrition

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Reviews

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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. ...

Very nice flavour mix here. The whole family liked it. Thank you carina for your recipe.

I followed the recipe as written and it was delicious. My kids asked for 3rds on the veggies tonight at dinner!

Delicious! I pre-cooked the vegetables a few minutes in the microwave before I transferred them to the baking pan just to save on the time I had the oven on and that worked great.

It was edible, but dull.