Recipe courtesy of Melissa Gaman

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.
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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

Directions

  1. Preheat the oven to 450 degrees F.
  2. 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.
  3. Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice. Season with more salt and pepper.
  4. 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.