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Roasted Carrots and Cauliflower with Thyme

Rated as 4.44 out of 5 Stars
32

"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
Original recipe yields 6 servings

Directions

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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 13.6 7.9 12 673 Full nutrition

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Reviews

Read all reviews 7
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. ...

Most helpful critical review

It was edible, but dull.

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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!

Also added a bit of butternut squash, substituted fresh oregano for the thyme because thyme wasn’t available

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...

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.