ROASTED CAULIFLOWER & CARROTS ✨✨ (recipe below)

If you’re in the market for a deliciously simple fall vegetable side dish, look no further than my Roasted Cauliflower and Carrots! Made with fewer than 10 ingredients and only 15 minutes of active prep, these cheesy, panko-topped carrots and cauliflower florets are the perfect side dish for pot roast, Thanksgiving turkey, Christmas ham, or any other cozy weather fare you can think of!

Ingredients

1 head cauliflower, chopped

5 large carrots, sliced

3 tbsp olive oil, separated

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1/2 cup shredded parmesan cheese

1/2 cup seasoned Panko breadcrumbs

Olive oil spray

Instructions

Set the oven to 400 degrees.

Add the chopped cauliflower, carrots, olive oil (2 tbsp), garlic powder, onion powder, salt, and black pepper to a large baking dish. Thoroughly toss the vegetables until all are coated.

Bake for 40 minutes, stirring halfway through.

Remove the vegetables from the oven. Add the remaining olive oil (1 tbsp) and season with salt and black pepper. Combine. Top the vegetables with the parmesan cheese and Panko breadcrumbs. Add a spray of olive oil on top.

Bake for another 10 minutes. Then broil on high for 2-3 minutes to get a golden brown, crispy top.

Serve and enjoy!

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