Roasted Cauliflower, Rainbow Carrots, and Zucchini
 
Prep time
Cook time
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In need of a simple, savory side dish with robust flavor??? Bake up these Simply Roasted Cauliflower and Rainbow Carrots in no time all while adding elegance to your main dish.
Author:
Recipe type: Side Dishes
Serves: 6 servings
Ingredients
  • 1 head cauliflower, cut into slightly larger than bite size chunks
  • 1 lb. rainbow carrots, peeled and cut into ¾" chunks if large carrots (I bought a bag of baby rainbow carrots so I didn't have to cut at all)
  • 1 medium sized zucchini, cut into half and chopped ½" thick
  • 2-3 tablespoons olive oil
  • 1½ teaspoons salt, plus more to preferred taste
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • juice of 1 lemon (optional)
Directions
  1. Preheat oven to 400 degrees. Spray a large pan with cooking spray.
  2. Cut cauliflower and carrots (if needed) and arrange in baking pan. Drizzle 2 tablespoons olive oil over veggies. Sprinkle 1½ teaspoons salt , ½ teaspoon pepper, and ½ teaspoon garlic powder over top. Toss with hands and place in oven for 15 minutes.
  3. While cauliflower and carrots are cooking, slice zucchini, and lightly season with additional shakes of salt and pepper.
  4. After the 15 minutes, remove cooking veggies from oven and add zucchini. Toss veggies. Add additional olive oil if veggies look dry. Stir again and return to oven for additional 15 minutes or until veggies are crisp tender. Immediately squeeze lemon juice over top and toss to coat veggies.
  5. Serve veggies warm with meal.
Recipe by Breezy Bakes at https://www.breezybakes.com/simply-roasted-cauliflower-and-rainbow-carrots/