Roasted Carrots and Cauliflower with Thyme

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 lb. carrots, peeled, halved lengthwise, and cut into 2-inch pieces
  • 1 head cauliflower, trimmed and cut into bite-size florets
  • 3 tbsp. olive oil
  • 2 tbsp. chopped fresh thyme
  • 1 tbsp. minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup grated Parmesan

Directions

  1. Preheat oven to 400.

  2. Toss together carrots, cauliflower, oil, thyme, garlic, salt and pepper in a bowl.

  3. Spread vegetables on a foil-lined 10×15-inch baking pan. Roast until vegetables are tender, about 40 minutes. Toss with Parmesan.

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