Roasted Carrots and Cauliflower
Roasted carrots and cauliflower with honey and goat cheese is an easy and delicious side dish for any meal.
Servings: 6 servings
Calories: 226kcal
Equipment
- baking sheet
- chef knife
- cutting boards
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
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 to steam rather than roast to a caramelized smoky goodness.
Try a flavored goat cheese instead of plain. Herb and roasted garlic are 2 of my favorite substitutions.
Nutrition
Serving: 1/6 of recipe | Calories: 226kcal | Carbohydrates: 17.8g | Protein: 7.9g | Fat: 14.6g | Saturated Fat: 9.6g | Cholesterol: 40mg | Sodium: 581mg | Fiber: 4g | Sugar: 11.5g
