Roasted Carrots and Cauliflower
- Yield
- 6 servings
Carrots and cauliflower roast with olive oil, thyme and garlic, then finish with Parmesan.
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Ingredients
Batches and reset
6 servings · US measures · 1 batch
Batching
Roast the vegetables in a single layer; a larger yield needs a second pan. Roasting times do not change with the amount.
Original recipe: 6 servings.
Extra Parmesan added to taste is left out of the base nutrition scenario.
Before you start
- Read through the recipe before you start. Gather the roasting pan, foil, a large spoon and the measured ingredients.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything. Everything is measured and the vegetables are cut.
Heat the oven
For each pan
Heat the oven to 400°F (205°C) with a rack in the center. The oven is fully heated.
Toss the vegetables and cover the pan
For each pan
Toss the carrots, cauliflower, 3 tbsp olive oil, thyme, garlic, 1 tsp salt and 1/2 tsp black pepper together in the roasting pan until evenly coated. Spread them in a single layer and cover the pan with foil. The vegetables are coated and covered in one layer.
Roast covered
For each pan
Roast at 400°F on the center rack until the vegetables begin to soften, about 20 minutes.
Remove the foil and roast until browned
For each pan
Remove the foil, stir the vegetables and keep roasting at 400°F on the center rack until they are tender and browned at the edges, about 15 minutes.
Toss with Parmesan
For each pan
Toss the hot vegetables with about 1 cup grated Parmesan until the cheese softens and clings to every piece.
Taste, adjust and serve
For the whole recipe
Taste the vegetables. Aim for sweet, savory and nutty, with tender centers. If they taste flat, add grated Parmesan to taste. Divide into 6 servings. Refrigerate leftovers within two hours and reheat them to 165°F (74°C). The vegetables are seasoned and portioned.
About this recipe
Why it works
Roasting covered first steams the dense carrots and cauliflower until tender, and uncovering them lets the edges brown and sweeten. Tossing with Parmesan while hot melts it onto the vegetables.
Associated with
Contemporary American home cooking
A home-style roasted vegetable side; we found no dish-specific history beyond the general practice of roasting vegetables with herbs and cheese.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Roasting sweetens the carrots; Parmesan adds a savory finish., Thyme and garlic in the background. · tender vegetables with browned edges, melted cheese · hot
Skill level
Easy
One pan and one oven temperature; the only judgment is when the vegetables are tender and browned.
Allergens
Contains: milk.
Diets
Vegetarian: Depends on what you buyVegan: Doesn't fit as writtenPescatarian: Depends on what you buyDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines
Occasions
Weeknight side
One pan, mostly hands-off; we found no source tying it to a holiday.
Serving and keeping
Best served: Hot, right after tossing with the cheese From the roasting dish
Make ahead: Add the Parmesan after reheating.
Storage: Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C), covered.
Leftovers: Reheat in the oven or a skillet so the edges crisp again.
Food safety
- Rinse the carrots and cauliflower under running water before cutting.
- Lift the foil away from you; trapped steam is very hot.
- Refrigerate leftovers within 2 hours, or 1 hour above 90 °F (32 °C).
We make no statement about cross-contact in your kitchen or in packaged ingredients. Parmesan is in the dish itself.
Nutrition notes
Carrots supply beta-carotene, which the body turns into vitamin A, and cauliflower supplies vitamin C.
The Parmesan adds most of the sodium and saturated fat; halving it, and the salt, keeps both lower.
Swap notes
grated Parmesan · vegetarian
Use: A hard Italian-style cheese made with microbial rennet
What changes: Similar flavor.
Not a swap: Parmigiano Reggiano, which must be made with calf rennet.
salt
Use: Half the salt and half the Parmesan
What changes: Taste before adding more.
Not a swap: —
carrots · jain
What changes: Carrots are half the dish, and garlic is also excluded.
Not a swap: —
These notes don't change the amounts, allergens or nutrition shown for this recipe.
For your food tracker
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- Recipe url
- https://isthebestrecipe.com/sides/roasted-carrots-and-cauliflower
- Name
- Roasted Carrots and Cauliflower
- Servings
- 6
- Recipe yield
- 6 servings
- Recipe ingredient
- about 1 lb carrots weighed after peeling, sliced about 1/2 inch (1 cm) thick, 1 whole medium head cauliflower trimmed and cut into bite-size florets, 3 tbsp olive oil, 2 tbsp fresh thyme leaves, chopped, 1 tbsp garlic minced, 1 tsp salt, 1/2 tsp black pepper ground, about 1 cup grated Parmesan
- Nutrition information
- Nutrient 1008
- 188.54
- Nutrient 1003
- 7.47
- Nutrient 1004
- 11.87
- Nutrient 1005
- 15.21
- Nutrient 1079
- 4.27
- Nutrient 1093
- 770.29
- Nutrient 1258
- 3.65
- Nutrient 1253
- 14.33
- Nutrient 1087
- 195.60
- Nutrient 1089
- 0.94
- Nutrient 1092
- 578.12
- Nutrient 1114
- 0.08
- Nutrient 1186
- 0.00
- Nutrient 1293
- 1.06
- Nutrient 1268
- 5.92
- Nutrient 1269
- 0.95
- Nutrient 1265
- 2.13
- Nutrient 1292
- 6.16
- Nutrient 1110
- 3.50
- Nutrient 1090
- 31.41
- Nutrient 1091
- 177.37
- Nutrient 1098
- 0.09
- Nutrient 1101
- 0.33
- Nutrient 1162
- 53.41
- Nutrient 1165
- 0.11
- Nutrient 1166
- 0.17
- Nutrient 1177
- 71.66
- Nutrient 1007
- 3.73
- Nutrient 1051
- 162.12
- Nutrient 1095
- 1.18
- Nutrient 1167
- 1.28
- Nutrient 1170
- 0.95
- Nutrient 1175
- 0.32
- Nutrient 1212
- 0.38
- Nutrient 1213
- 0.65
- Nutrient 1214
- 0.66
- Nutrient 1219
- 0.49
- Nutrient 1210
- 0.09
- Nutrient 1211
- 0.40
- Nutrient 1105
- 42.50
- Nutrient 1178
- 0.23
- Nutrient 1107
- 6298.99
- Nutrient 1266
- 0.57
- Nutrient 1270
- 0.09
- Nutrient 1190
- 71.66
- Nutrient 1262
- 0.12
- Nutrient 1187
- 71.66
- Nutrient 1261
- 0.04
- Nutrient 1263
- 0.12
- Nutrient 1264
- 0.39
- Nutrient 1106
- 676.87
- Nutrient 1104
- 12831.04
- Nutrient 1062
- 789.34
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- Roasting (Wikipedia (English), 2026-06-19)
- Cauliflower (Wikipedia (English), 2026-07-19)
- Food Allergies: What You Need to Know (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (legislation.gov.uk (The National Archives) copy of the EU regulation text, 2014-02-19)
- Four Steps to Food Safety (U.S. Centers for Disease Control and Prevention, 2025-11-24)
- Selecting and Serving Produce Safely (U.S. Food and Drug Administration, 2024-03-05)
- FoodData Central: Cauliflower, raw (FDC ID 169986, SR Legacy) (USDA Agricultural Research Service, FoodData Central, 2019-04-01)
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Nutrition Values
Estimated nutrition
Roasted Carrots and Cauliflower
6 servingsOne serving is one equal share of the selected recipe yield.
- Protein
- 7 g
- Carbohydrates
- 15 g
- Fiber
- 4.5 g
- Total fat
- 12 g
- Saturated fat
- 3.5 g
- Sodium
- 770 mg
- Vitamin D
- 0.1 µg
- Calcium
- 196 mg
- Iron
- 0.9 mg
- Potassium
- 578 mg
Some ingredients don’t have nutrition data yet.
Estimated · Per serving · 190 kcal
Some ingredients don’t have nutrition data yet.
| Macro | Grams | Share |
|---|---|---|
| Carbohydrate | 15.21 g | 30.79% |
| Fat | 11.87 g | 54.07% |
| Protein | 7.47 g | 15.13% |
Roasted carrots and cauliflower with thyme, garlic, olive oil and 1 cup Parmesan; extra Parmesan excluded
Nutrition details
Roasted carrots and cauliflower with thyme, garlic, olive oil and 1 cup Parmesan; extra Parmesan excluded
Main nutrients
Per serving
- Calories
- 188.54 kcal
- Protein
- 7.47 g
- Carbohydrates
- 15.21 g
- Fiber
- 4.27 g
- Total fat
- 11.87 g
- Saturated fat
- 3.65 g
- Sodium
- 770.29 mg
Vitamins and minerals
Per serving
- Calcium, Ca
- 195.60 mg
- Iron, Fe
- 0.94 mg
- Potassium, K
- 578.12 mg
- Vitamin D (D2 + D3)
- 0.08 µg
- Folic acid
- 0.00 µg
- Vitamin D (D2 + D3), International Units
- 3.50 IU
- Magnesium, Mg
- 31.41 mg
- Phosphorus, P
- 177.37 mg
- Copper, Cu
- 0.09 mg
- Vitamin C, total ascorbic acid
- 53.41 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.17 mg
- Folate, total
- 71.66 µg
- Zinc, Zn
- 1.18 mg
- Niacin
- 1.28 mg
- Pantothenic acid
- 0.95 mg
- Vitamin B-6
- 0.32 mg
- Retinol
- 42.50 µg
- Vitamin B-12
- 0.23 µg
- Carotene, beta
- 6298.99 µg
- Folate, DFE
- 71.66 µg
- Folate, food
- 71.66 µg
- Vitamin A, RAE
- 676.87 µg
- Vitamin A, IU
- 12831.04 IU
Other nutrients
Per serving
- Cholesterol
- 14.33 mg
- Fatty acids, total polyunsaturated
- 1.06 g
- MUFA 18:1
- 5.92 g
- PUFA 18:2
- 0.95 g
- SFA 16:0
- 2.13 g
- Fatty acids, total monounsaturated
- 6.16 g
- Manganese, Mn
- 0.33 mg
- Ash
- 3.73 g
- Water
- 162.12 g
- Isoleucine
- 0.38 g
- Leucine
- 0.65 g
- Lysine
- 0.66 g
- Valine
- 0.49 g
- Tryptophan
- 0.09 g
- Threonine
- 0.40 g
- SFA 18:0
- 0.57 g
- PUFA 18:3
- 0.09 g
- SFA 10:0
- 0.12 g
- SFA 8:0
- 0.04 g
- SFA 12:0
- 0.12 g
- SFA 14:0
- 0.39 g
- Energy
- 789.34 kJ
Incomplete data
Unknown source coverage is not zero.
Calculation details
An estimate, not a laboratory analysis or regulatory nutrition label.
Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares.
Per serving: calculated macro energy 197.60 kcal; reported Calories 188.54 kcal. Difference: 9.06 kcal.
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Kept on this device.Return: https://isthebestrecipe.com/sides/roasted-carrots-and-cauliflower