Carrot Cauliflower Melody
Elevate your weeknight meals with the vibrant and flavorful Carrot Cauliflower Melody! This easy-to-make roasted vegetable dish combines tender carrots and cauliflower florets with the warm, earthy spices of cumin and paprika, resulting in a perfectly caramelized medley. Tossed in olive oil and roasted to golden perfection, the vegetables are finished with a zesty squeeze of lemon, fresh parsley, and optional red pepper flakes for a spicy kick. Ready in just 40 minutes, this healthy side dish pairs beautifully with grilled proteins or can stand alone as a delightful vegetarian main course. Perfect for meal prep or quick dinners, this recipe is a celebration of wholesome, fresh ingredients that your family will love.
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Recipe Information
Ingredients
- 4 medium Carrots
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 0.25 teaspoon Optional: Red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash and peel the carrots. Slice them diagonally into 1/4-inch thick pieces.
Separate the cauliflower into small florets. Rinse them thoroughly and pat dry with a clean kitchen towel.
In a large mixing bowl, combine sliced carrots and cauliflower florets with olive oil, minced garlic, ground cumin, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.
Spread the coated vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly.
Bake in the preheated oven for 20 to 25 minutes, flipping the vegetables halfway through, until they are tender and golden brown around the edges.
While the vegetables roast, finely chop the fresh parsley and set it aside.
Once the vegetables are done, remove them from the oven and immediately sprinkle with fresh parsley and a squeeze of lemon juice. Add a pinch of optional red pepper flakes for a touch of heat.
Transfer the roasted carrot and cauliflower melody to a serving dish, garnish with additional parsley if desired, and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2288 mg | 100% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 25.2 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
