Spiced Cauliflower and Carrot Medley (Printable Version)
Colorful roasted vegetables tossed in warm spices create a healthy, flavorful accompaniment perfect for any meal.
# Ingredient List:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 3 large carrots, peeled and sliced into 1/2-inch rounds
03 - 1 red onion, sliced
→ Spices & Seasoning
04 - 2 tablespoons olive oil
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon ground black pepper
10 - 3/4 teaspoon salt
11 - 1/4 teaspoon cayenne pepper
→ Garnish
12 - 2 tablespoons chopped fresh cilantro or parsley
13 - 1 tablespoon toasted pumpkin seeds
14 - 1 teaspoon lemon zest
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine cauliflower florets, carrot slices, and red onion.
03 - Drizzle vegetables with olive oil. Add cumin, coriander, turmeric, smoked paprika, black pepper, salt, and cayenne pepper. Toss until evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized at the edges.
06 - Transfer to a serving platter. Sprinkle with fresh cilantro or parsley, toasted pumpkin seeds, and lemon zest. Serve warm.
# Expert Advice:
01 -
- The roasted vegetables develop this incredible sweetness that plays perfectly against the warm spices
- Its one of those rare side dishes that might actually steal the show from whatever youre serving it with
02 -
- Overcrowding the baking sheet is the enemy of caramelization, use two sheets if needed
- The vegetables will continue to cook slightly after leaving the oven due to residual heat
03 -
- Use your hands to toss the vegetables with spices, you can feel the coverage better than with a spoon
- Let the roasted vegetables rest for 5 minutes before serving, this helps the flavors settle