DTDinner Table

Roasted Cauliflower & Carrots

personal recipe · Prep 15 minutes · Cook 25-35 minutes

Per serving: 110 cal · 3 g protein · 12 g carbs · 6 g fat

servings
  • 1 head cauliflower - large, cut into medium florets
  • 3-4 large carrots - cut slightly smaller than the cauliflower
  • 2½ tbsp olive oil (≈37 mL)
  • 1½ tsp dried oregano (≈2 g)
  • 1 tsp garlic powder (≈3 g)
  • ¾ tsp smoked paprika (≈2 g)
  • ¾ tsp salt (≈5 g) - then adjust to taste
  • ½ tsp black pepper (≈1 g)
  • ½ lemon - juiced

Instructions

  1. Cut the cauliflower into medium florets. Cut the carrots into pieces slightly smaller than the cauliflower so both finish at roughly the same time.
  2. Toss with the olive oil, oregano, garlic powder, smoked paprika, salt, and pepper.
  3. Spread across a sheet pan without overcrowding.
  4. Roast at 425°F until browned and tender, 25-35 minutes, tossing halfway through.
  5. Finish with the fresh lemon juice before serving.