As a personal chef, my favorite recipes were for simple side dishes that feel a little fancy. Roasted Carrots and Cauliflower with honey and goat cheese are at the top of my list. The vegetables caramelize beautifully in the oven, then get finished with a drizzle of honey and tangy goat cheese for the perfect sweet and savory combo. I serve the carrots and cauliflower over greens for an amazing salad, or even with scrambled eggs.
Maximum flavor, minimal work. That's what I love about roasted carrots and cauliflower. As a former personal chef, I used to rely on vegetable side dishes like this one all the time.
They're easy to pull together, full of flavor, and pair well with just about any main course, from Pan Fried Chicken Wings to Baked Cod and Salmon with Lemon and Capers.
Next to eating them raw, roasting vegetables is a simple and delicious way to prepare them. It really brings out the sweeter flavors of the vegetables.
After roasting, we take them to a whole new level with a drizzle of honey and crumbles of creamy goat cheese that melt slightly against the warm vegetables.
Jump to:
What's to love about this cauliflower carrot recipe
- Sweet and savory. The caramelized vegetables, smoky spices, honey, and goat cheese makes the perfect combination of flavors.
- Easy and reliable. With simple steps and minimal prep, roast cauliflower and carrots fit seamlessly into both weeknight dinners and holiday menus.
- Versatile. Whether you're serving roasted chicken, grilled steak, or even a grain bowl, these vegetables work with just about anything!
Ingredients for honey roasted carrots and cauliflower
Roasting carrots and cauliflower is very easy to do at home, with minimal ingredients that you might already have on hand. Be sure to scroll down to the recipe card for a full list of ingredients.
- Carrots
- Cauliflower
- Salted butter
- Smoked paprika
- Kosher salt and pepper
- Red pepper flakes
- Fresh rosemary
- Honey
- Plain goat cheese
- Fresh parsley
Substitutions & Variations
- Goat cheese alternatives: Try crumbled feta or blue cheese if you don't have goat cheese on hand, or if you aren't a fan! Or sprinkle with a flavored goat cheese. Herb and roasted garlic are two of my favorite substitutions.
- Different vegetables: You can use a variety of different veggies here. Swap in parsnips, Brussels sprouts, broccoli or sweet potatoes for the cauliflower and carrots.
- Honey swap: Maple syrup or agave work well in this cauliflower and carrots recipe, if you prefer another sweetener.
How to roast carrots and cauliflower
Peeling and chopping. Tossing and roasting. Drizzling and sprinkling. That's it for roasted cauliflower and carrots. Scroll to the recipe card below for complete instructions.
Step 1: Place a large rimmed baking sheet in the oven while it preheats. Toss the carrots and cauliflower with melted butter, smoked paprika, kosher salt, pepper and red pepper flakes.
Step 2: Remove the hot baking sheet from the oven. Spread the prepared carrots and cauliflower on the pan. Sprinkle with the rosemary.
Step 3: Roast the vegetables in the oven for 20 to 25 minutes. Remove the sheet pan from the oven. Drizzle the vegetables with the honey.
Step 4: Scatter the crumbled goat cheese over the veggies. Sprinkle with the chopped parsley. Serve.
Amy's expert tips
- No need to peel. Skip peeling the carrots to streamline the recipe. Just give them a good scrub with water and cut into bite sized pieces.
- Spread the vegetables evenly on the pan. A crowded pan causes the vegetables in this cauliflower carrot recipe to steam rather than roast and caramelize.
- Chop everything evenly. Cut cauliflower florets and the carrots into similar sizes if possible, so everything cooks in the same amount of time.
- Make sure to preheat the pan! Roasting on a preheated baking sheet will give the veggies some extra caramelization.
How to serve this dish
I serve these easy roasted cauliflower and carrots as a side dish with some of my favorite recipes including
- Chicken with Prosciutto and Sage
- Coffee Rub Steak
- Pork with Chipotle Orange Sauce
- Honey Mustard Pecan Salmon
- Slow Roast Prime Rib
They're also tasty with brunch, so try serving them with ham and egg cups or a breakfast casserole (perfect for feeding a crowd!). You can even toss the carrots and cauliflower with some greens for an amazing salad.
Storage
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (400°F for 8 to 10 minutes) to revive the caramelization. You can also pop them in the microwave, but they will be softer that way.
Freezer: I'd skip storing the roasted carrots and cauliflower in the freezer. They become mushy when thawed.
Frequently asked questions
It's possible to roast frozen carrots and frozen cauliflower, but they won't be as flavorful and have crispy edges like fresh vegetables will. I recommend sticking with with fresh carrots and cauliflower for this roasted vegetable recipe.
Yes! Roasting vegetables is one of the healthiest ways to prepare them. They are low in calories and high in fiber and antioxidants.
Definitely. Roast the vegetables up to a day in advance. Reheat on a sheet pan, then add the honey and goat cheese just before serving.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Roasted Carrots and Cauliflower
Equipment
Ingredients
- 1 pound carrots peeled and cut in 1 inch pieces
- 1 small cauliflower cut in florets, about 4 cups
- 4 tablespoons salted butter melted
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- pinch of red pepper flakes
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons honey
- 4 ounces plain goat cheese crumbled
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven.
- In a large bowl, add the carrots and cauliflower. Drizzle with the melted butter. Toss to coat.
- Add the smoked paprika, kosher salt, pepper and red pepper flakes.
- Carefully remove the hot baking sheet from the oven. Evenly spread the prepared carrots and cauliflower on the pan. Sprinkle with the chopped rosemary.
- Roast the vegetables in the oven for 20 to 25 minutes or until just tender and caramelized in spots.
- Remove the sheet pan from the oven. Drizzle the vegetables with the honey and scatter the crumbled goat cheese. Sprinkle with the chopped parsley. Serve.
Video
Notes
Nutrition
Anna says
I took your suggestion and served these with scrambled egg, and OMG!!! it's soooo tasty! the veggies have such a lovely flavour!
Amy Casey says
Thank you Anna!
Ann says
This vegetable dish was delicious! I did have to eliminate the goat cheese, as I didn't have any on hand, however, still turned out great!
Jessica says
Oh wow, who knew this combo would be soooo good?! These two veggies always seem to be the last in the drawer at the end of the week, and this was such a great way to combine them. Thanks!!
Amy Casey says
So true! This recipe elevates the lowly veggies to superstar level.
Enri Lemoine says
This recipe is fantastic. Easy to make, flavorful, and low in calories. Not to mention with this inflation is good to have options with ingredients that are available everywhere and are not so expensive. Thanks for the inspiration!
Amy Casey says
You are so welcome Enri. I love the combination of flavors in this dish.
Bernice says
This is such a great side dish. I like to make a huge batch on Sunday so we have veggies for the week. IMHO roasting is the only way to go with veggies, especially cauliflower.
Amy Casey says
I agree! Roasting is the best!
Colleen says
I was so happy to see this recipe because I had all the ingredients. It was delicious and so easy. A perfect side dish for baked salmon. I'll be making this one again!
Amy Casey says
I love this dish with salmon too!
Marta says
I was so excited to find your butter roasted honey carrots and cauliflower because I over bought both veggies on the last supermarket run, LOL! The sauce and the veggies paired perfectly with my lemon-roasted chicken for Sunday night's dinner.
Amy Casey says
This would be delicious with lemon roasted chicken.
Sean says
This was a perfect side for my last dinner party.
Amy Casey says
That's great Sean!