Roasted Cauliflower Carrots And Zucchini Food

ROASTED CAULIFLOWER, CARROTS, AND ZUCCHINI

Steps:

• Chop cauliflower into florets
• Chop zucchini into ½-inch slices
• Chop the carrots on the diagonal into ½-inch slices
• Place vegetables in a large bowl
• Toss with oil, salt and pepper
• Transfer vegetables to a large baking sheet
• Roast at 350°F for 30 minutes
• Remove from oven and stir vegetables on baking sheets
• Scatter rosemary sprigs over vegetables
• Bake for 10 additional minutes
• Serve

ROASTED CARROTS AND CAULIFLOWER WITH THYME

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

OVEN ROASTED CARROTS & ZUCCHINI RECIPE - (4.3/5)

Steps:

• Preheat oven to 425°F. Cut the carrots and zucchini into 3-inch sticks, making sure they are even in thickness. Line a baking tray with baking paper and a light layer of olive oil. Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage - really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too - Italian, Mexican, Old Bay - you know, just not all at once. Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices. Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.