Roasted Carrots and Cauliflower Recipe

of roasted carrot sticks and cauliflower florets with chopped green onions.

5 from 1 vote

The combination of Roasted Carrots and Cauliflower is excellent. In this recipe, seasoned with chiles and maple syrup, the caramelized vegetables sit on a spicy yogurt sauce that brings every bite to another level.

Prep Time20

Cook Time40

Total Time1

Course: Side Dish

Cuisine: American, Asian

Keyword: vegetarian comfort foods, hearty vegetarian entrées

Servings: to 6

Calories: 334kcal

Author: Valentina K. Wein

Equipment

Ingredients

For the carrots and cauliflower

1½ pounds large carrots,
1½ pounds cauliflower,
3 tablespoons Chili Crunch
¼ cup extra virgin olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
3 tablespoons maple syrup

For the yogurt sauce

1 cup plain Greek yogurt, low or whole-fat
1 tablespoon plus 1 teaspoon Chili Crunch
1 tablespoon plus 1 teaspoon lemon zest (from approx. 2 large lemons)
1½ tablespoons lemon juice
1 tablespoon maple syrup
¼ teaspoon Kosher salt
¼ teaspoon black pepper

For garnish

2 tablespoons finely chopped green onions, washed and dried

Instructions

For the carrots and cauliflower

Set oven and prep sheet pan. Preheat the oven to 425°F, adjust a rack to the center of the oven, and line an extra large sheet pan (approx. 20 x 14-inch) with parchment paper. (If you don't have an extra large sheet pan, use two half sheet pans (approx. 17 x 12-inch).
Prep carrots and cauliflower. Peel the carrots and cut them into sticks that are approx. 3 x ½-inch. Wash and dry the cauliflower, peel the leaves off, cut out the root, and roughly chop it into large pieces.
In a very large bowl, mix the chili crunch with the olive oil, salt, pepper and cinnamon. Add the carrots and cauliflower and toss them with the oil mixture until everything is well coated.
Roast. Pour the well-coated carrots and cauliflower onto the parchment-lined sheet pan and spread them out into a single layer. Place the pan in the preheated 425°F oven and roast for 20 minutes. Remove the pan from the oven and drizzle the vegetables evenly with the maple syrup. Use a flat-bottomed spatula to mix/flip them, and return the pan to the oven for another 20 minutes. Both the carrots and cauliflower should be slightly golden and very tender when they're done.

For the yogurt sauce

While the carrots are roasting, in a small bowl, use a whisk to blend the yogurt with the chili crunch, lemon zest, lemon juice, maple syrup, salt and pepper. Spread the mixture on the bottom of a large serving plate and set aside.

Assemble and serve

When the vegetables come out of the oven, top the yogurt sauce with them and garnish with the chopped green onions. Serve!

Notes

Nutritional information is only an estimate.

Nutrition