Roasted Cauliflower And Carrots (With Cranberries And Feta)
Roast two vegetables on one pan and create a side dish with a twist! This easy recipe combines roasted cauliflower and carrots with honey, cranberries, tangy feta, and earthy cumin and thyme—all ready in about 40 minutes including the prep.
Servings: 4
Ingredients
- 1 small cauliflower chopped into pieces 1 to 2 inches wide (or just over half a larger one)
- 14 ounces carrots (2 to 3 large carrots)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup dried cranberries
- 1 tablespoon pine nuts
- 2 ounces feta cheese crumbled
Instructions
- Preheat the oven to 400F/205C. Scatter the chopped cauliflower and carrots over a large baking sheet. You can line it with baking paper if you like.1 small cauliflower, 14 ounces carrots
- Mix together the olive oil and honey in a small bowl or jug. Warm in the microwave for 20 seconds if the honey is slightly thick.2 tablespoons olive oil, 2 tablespoons honey
- Drizzle the dressing all over the vegetables and toss well. Then mix together the thyme, cumin, garlic, salt and pepper and scatter all over the vegetables and dressing. Toss well again.1 teaspoon dried thyme, 1 teaspoon ground cumin, ¾ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper
- Roast the vegetables for around 30 minutes, tossing half way through.
- Now sprinkle the cranberries, pine nuts and feta cheese all over the vegetables. Roast for another 5 to 10 minutes or until the pine nuts are lightly browned.¼ cup dried cranberries, 1 tablespoon pine nuts, 2 ounces feta cheese
Notes
Variations: Replace some of the cauliflower with brussels sprouts (topped, tailed and halved), onions and/or tiny cubes of potato. If you include potato, give them a head start in the oven - about 10 minutes - before you add everything else to the pan.
If you don't have thyme, you can replace with oregano, tarragon, basil or Italian seasoning. Instead of pine nuts, you can use slivered almonds or another nut or seed. Any dried fruit e.g. sultanas, currants will work instead of dried cranberries. Goat cheese, blue cheese or another crumbly white cheese can replace feta.
Prepping ahead: You can prep the veggies, spices, and dressing up to a day in advance. Store them in the fridge covered tightly with plastic wrap or foil. Before roasting, bring the mixture to room temperature.
Storage instructions: Store leftovers in the fridge for 2-3 days, covered. To reheat, place on a baking sheet and heat in a 350°F (175°C) oven for 15-20 minutes, or use an air fryer for about 5 minutes. Alternatively, sauté in olive oil on the stove for a quick reheat.
Nutrition
Calories: 234kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 543mg | Potassium: 568mg | Fiber: 5g | Sugar: 20g | Vitamin A: 16653IU | Vitamin C: 38mg | Calcium: 130mg | Iron: 2mg
