Roasted Cauliflower Carrots And Zucchini Recipes
ROASTED CAULIFLOWER, CARROTS, AND ZUCCHINI
Provided by Elana
Time 50m
Number Of Ingredients 7
Steps:
- Chop cauliflower into florets
- Chop zucchini into ½-inch slices
- Chop the carrots on the diagonal into ½-inch slices
- Place vegetables in a large bowl
- Toss with oil, salt and pepper
- Transfer vegetables to a large baking sheet
- Roast at 350°F for 30 minutes
- Remove from oven and stir vegetables on baking sheets
- Scatter rosemary sprigs over vegetables
- Bake for 10 additional minutes
- Serve
ROASTED CARROTS AND CAULIFLOWER WITH THYME
My whole family loves this dish, even cold! This goes very well with all roasted meats.
Provided by carina
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g
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