The Best Roasted Mediterranean Carrots & Cauliflower Recipe (6 Ingredients) by Elisa Schmitz

I recently shared the secret to making the best roasted vegetables. The secret to delicious vegetables that are crispy on the outside and creamy on the inside is technique: baking them at high heat (along with a couple of key ingredients and others that can be changed up).

The key ingredients? Vegetables and olive oil. The ones that can be changed up? What you season them with. The technique? Baking the vegetables at 400 degrees F. At this temperature, the outsides of certain vegetables get crispy and the insides get creamy – resulting in the best-tasting roasted vegetables.

Last time, I shared the best roasted carrots and broccoli, seasoned with Sazon seasoning. This time, I made the best roasted carrots and cauliflower, seasoned with Mediterranean spices. So easy, nutritious and truly delicious.

To make this gluten-free roasted cauliflower and carrots recipe, you will need cauliflower, carrots, extra virgin olive oil, Mediterranean seasoning, turmeric and garlic powder. While the vegetables roast, read about the health benefits of cauliflower and the health benefits of carrots.

Serve these low-sodium, low-calorie roasted carrots and cauliflower as a savory side dish with your next dinner. These roasted vegetables also make a healthy appetizer or nutritious snack served with the dipping sauce of your choice.

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Cuisine: Mediterranean 
Prep Time: 10 minutes 
Cook Time: 20 minutes 
Total Time: 30 minutes 
Servings: 8

Ingredients

• 4 cups cauliflower florets, chopped 
• 2 cups thin baby carrots (or chopped carrots) 
• 2 tablespoons extra virgin olive oil 
• 1/3 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons Mediterranean seasoning blend

Helpful Products

• Sazon Seasoning
• Mediterranean Seasoning
• Greek Seasoning 
• Italian Seasoning
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Rubber Spatula
• Aluminum Foil
• Airtight Containers
• Pepper Grinder
• Vegetable Peeler
• Serving Spoon
• Oven Mitts
• Napkins

Recipe Notes

• I have made this recipe with Italian, Mediterranean, Greek and Sazon seasonings. No matter which seasoning blend I have tried, the vegetables turn out delicious.

• You can use between 1 and 2 teaspoons of your favorite herb blend, depending on how strong of flavor you like.

• You can try this recipe with other vegetables that roast well, such as broccoli or Brussels sprouts.

• Store leftovers in an airtight container in the refrigerator and reheat in the oven, for maximum crispiness.

Here's how to make it:

1. Spread the vegetables in a single layer onto a baking pan or a high-sided baking sheet that's been sprayed with cooking spray. Drizzle the olive oil over the vegetables, evenly distributing it. Sprinkle the seasonings over the vegetables. Season with salt and pepper, to taste, if desired. Toss the vegetables in the pan, coating them in the oil and herbs, then ensure they're in an even layer again.
   
2. Roast the vegetables at 400 degrees F for 10 minutes. Remove the pan from the oven and toss the vegetables to ensure even coating and cooking.
   
3. Put the pan back into the oven and roast for 10 additional minutes or until crispy and golden.
   

Nutrition Facts Per Serving

Calories: 39

Total Fat: 1.8g

Saturated Fat: 0.3g

Cholesterol: 0mg

Sodium: 32mg

Total Carbohydrate: 5.3g

Dietary Fiber: 1.9g

Total Sugars: 2.5g

Protein: 1.2g

Vitamin D: 0mcg

Calcium: 20mg

Iron: 0mg

Potassium: 236mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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