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  • Writer's pictureCheryl Patella

Roasted Carrots and Cauliflower with Thyme

Prep: 10 mins Cook: 35 mins Total: 45 mins Servings: 6 Nutrition Per Serving: 176 calories; protein 7.9g; carbohydrates 13.6g; fat 10.9g; cholesterol 11.7mg; sodium 672.9mg Ingredients 1 pound carrots, peeled and sliced 1 head cauliflower, trimmed and cut into bite size florets 3 tablespoons olive oil 2 tablespoons chopped fresh thyme 1 tablespoon minced garlic 1 teaspoon salt ½ teaspoon ground black pepper 1 cup grated Parmesan cheese, or more-to taste 8 ingredients $18.29 Directions Step 1 Preheat oven to 400 degrees F (200 degrees C). Step 2 Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil. Step 3 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.

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