-
-
My review
Roasted Carrots and Cauliflower with Thyme
carina
"My whole family loves this dish, even cold! This goes very well with all roasted meats."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 175 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
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
Share
Similar recipes
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
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!
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.