Roasted Cauliflower Carrots And Zucchini Recipes

ROASTED CAULIFLOWER, CARROTS, AND ZUCCHINI

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 CAULIFLOWER CARROTS AND ZUCCHINI

Steps:

• Chop cauliflower in florets.
• Chop zucchini in 1/2-inch slices
• Chop the carrots on the diagonal into 1/2 inch slices.
• Place vegetables in a large bowl. Toss with oil and salt.
• Transfer vegetables to a large baking sheet. Roast at 350F for 30 minutes.
• Remove from oven and stir the vegetables on the baking sheet.
• Scatter rosemary sprigs over vegetables and bake for an additional 10 minutes. Serve.

ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
• Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
• Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
• Enjoy!

ROASTED CARROTS AND CAULIFLOWER WITH THYME

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.

OVEN ROASTED CARROTS & ZUCCHINI RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F. Cut the carrots and zucchini into 3-inch sticks, making sure they are even in thickness. Line a baking tray with baking paper and a light layer of olive oil. Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage - really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too - Italian, Mexican, Old Bay - you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

ROASTED CAULIFLOWER & ZUCCHINI RECIPE - (4.3/5)

Steps:

• In a large saute pan or skillet, melt the coconut oil at medium-high heat. Add the cauliflower in first, moving often, and sauté for a few minutes or until the cauliflower has a little color to it. Cauliflower takes longer than zucchini, so we need to give it a head start. Next add the zucchini, garlic and spices. Toss to bring everything together and continue to sauté for another 7 minutes or so. Really just until the zucchini has softened and taken on some color too. If you're not a seasoned cook, you'll learn to cook with your nose, not just your eyes. You can smell when garlic is still raw, when it is at its sweet spot and when it has crossed over into burnt and bitter. Obviously we're aiming for the sweet spot! When your veggies look like this, you're done! Transfer to a serving dish and top with some fresh chopped Italian flat-leaf parsley, if you feel like it.