Quick Roasted Carrots and Cauliflower with Walnuts

Cutting your vegetables into small pieces and roasting at a very high temperature not only ensures your side will be ready quickly, it also caramelizes the vegetables, enhancing their natural sweetness. Roasted cauliflower has a great meaty quality to it so if you are going for a meatless meal, double the recipe and make this the star of your plate.

Recipe courtesy of Melissa Gaman for Cooking Channel
TOTAL TIME: 40 min
Prep: 15 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings


  • 4 medium carrots (about 12 ounces), peeled and thinly sliced on an angle
  • 1 small head cauliflower (about 2 1/4 pounds), trimmed into small florets
  • 4 teaspoons extra-virgin olive oil
  • 1/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • 1 ounce finely chopped walnuts (about 3 tablespoons)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon finely grated lemon zest
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Preheat the oven to 450 degrees F.

Toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper until well coated. Spread in a single layer on a rimmed baking sheet.

Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice. Season with more salt and pepper.

Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.

Per serving: Calories: 186; Total Fat: 10 grams; Saturated Fat: 1 gram; Protein: 7 grams; Total carbohydrates: 22 grams; Sugar: 9 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 376 milligrams



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