Best 3 Roasted Carrots And Cauliflower With Thyme Recipes

Indulge in a symphony of flavors with our roasted carrots and cauliflower with thyme, where the vibrant sweetness of carrots harmonizes perfectly with the earthy nuttiness of cauliflower. Enhanced with the aromatic essence of thyme, this delectable side dish elevates any meal to a culinary masterpiece. Additionally, discover a treasure trove of culinary inspiration with our curated collection of recipes, including mouthwatering chicken pot pie, hearty beef stew, classic lasagna, and the ultimate chocolate chip cookies. Embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CARROTS WITH THYME

Roasted Carrots with Thyme image

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Provided by Jennifer Segal

Categories Vegetables & Sides

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

Steps:

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

Nutrition Facts :

ROASTED CARROTS WITH THYME

Roasted Carrots with Thyme image

These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this dish look extra pretty.-Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound medium carrots, peeled and halved lengthwise
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 teaspoons canola oil
1 teaspoon honey
1/4 teaspoon salt

Steps:

Preheat oven to 400°. Place carrots in a greased 15x10x1-in. baking pan. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast until tender, 20-25 minutes., ,

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

FRENCH ROASTED CAULIFLOWER WITH THYME

French Roasted Cauliflower With Thyme image

I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

Provided by Sharon123

Categories Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs cauliflower florets, chopped into small bits (or keep them larger if you prefer)
1 cup chopped sweet onion
3 garlic cloves, coarsely chopped
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh thyme (or 1/2 tsp. dried)
1/2 teaspoon salt
lemon juice (optional)

Steps:

Preheat an oven to 400°F.
Mix cauliflower, onions, and garlic together in a large roasting pan.
Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!

Tips:

When roasting vegetables, it is important to use a high temperature so that they caramelize and brown. This will give them a delicious flavor and make them more nutritious.
To ensure that the vegetables roast evenly, be sure to cut them into uniform pieces.
For a more flavorful roast, toss the vegetables with olive oil, salt, and pepper before roasting.
If you want the vegetables to be crispy, roast them for a longer period of time.
If you are short on time, you can roast the vegetables at a higher temperature for a shorter period of time.
Roasted vegetables can be served as a side dish, main course, or appetizer.
They can also be used in salads, soups, and stews.
Leftover roasted vegetables can be stored in the refrigerator for up to three days.

Conclusion:

Roasted carrots and cauliflower with thyme is a delicious and healthy dish that is perfect for any occasion. The roasted vegetables are packed with flavor and nutrients, and the thyme adds a touch of herbaceousness. This dish is sure to please everyone at your table.