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My review
Roasted Carrots and Cauliflower with Thyme
19
carina
"My whole family loves this dish, even cold! This goes very well with all roasted meats."
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Ingredients
45 m servings 175Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
4/5/2015
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. ...
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4/5/2015
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. ...
2/13/2015
Very nice flavour mix here. The whole family liked it. Thank you carina for your recipe.
7/26/2015
I followed the recipe as written and it was delicious. My kids asked for 3rds on the veggies tonight at dinner!
10/21/2018
Also added a bit of butternut squash, substituted fresh oregano for the thyme because thyme wasn’t available
7/3/2018
very tasty. The covering of the veggies and then uncovering really made a difference in the roasting process. But I did make a couple of adaptations. I used truffle oil, for a more earthy fla...
9/19/2017
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.