Carrot Cauliflower Melody

Elevate your weeknight meals with the vibrant and flavorful Carrot Cauliflower Melody! This easy-to-make roasted vegetable dish combines tender carrots and cauliflower florets with the warm, earthy spices of cumin and paprika, resulting in a perfectly caramelized medley. Tossed in olive oil and roasted to golden perfection, the vegetables are finished with a zesty squeeze of lemon, fresh parsley, and optional red pepper flakes for a spicy kick. Ready in just 40 minutes, this healthy side dish pairs beautifully with grilled proteins or can stand alone as a delightful vegetarian main course. Perfect for meal prep or quick dinners, this recipe is a celebration of wholesome, fresh ingredients that your family will love.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 medium Carrots
• 1 head Cauliflower
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice
• 0.25 teaspoon Optional: Red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Step 2

Wash and peel the carrots. Slice them diagonally into 1/4-inch thick pieces.

Step 3

Separate the cauliflower into small florets. Rinse them thoroughly and pat dry with a clean kitchen towel.

Step 4

In a large mixing bowl, combine sliced carrots and cauliflower florets with olive oil, minced garlic, ground cumin, paprika, salt, and black pepper. Toss until the vegetables are evenly coated.

Step 5

Spread the coated vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly.

Step 6

Bake in the preheated oven for 20 to 25 minutes, flipping the vegetables halfway through, until they are tender and golden brown around the edges.

Step 7

While the vegetables roast, finely chop the fresh parsley and set it aside.

Step 8

Once the vegetables are done, remove them from the oven and immediately sprinkle with fresh parsley and a squeeze of lemon juice. Add a pinch of optional red pepper flakes for a touch of heat.

Step 9

Transfer the roasted carrot and cauliflower melody to a serving dish, garnish with additional parsley if desired, and serve warm as a side dish or light main course.

Nutrition Facts

Serving size	(954.9g)

Amount per serving	% Daily Value*
Calories	692.9

Total Fat 45.4g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 0mg	0%
Sodium 2288.5mg	0%
Total Carbohydrate 66.5g	0%
Dietary Fiber 22.1g	0%
Total Sugars 25.2g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 296.6mg	0%
Iron 6.6mg	0%
Potassium 2966.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 9.0%

Carbs: 35.9%