Roasted Cauliflower and Carrots with Olive Drizzle

Simply roasted vegetables get a salty pop from an olive dressing.

#fallfest, carrots, cauliflower, roasted
Serving Size: 6

Roasted Cauliflower and Carrots with Olive Drizzle

If I had to pick one method for cooking vegetables to use for the rest of my life, it would be roasting.  Olive oil, salt, and heat, and then those caramelized little edges and small bits.   Just our favorite.

Every year around this time bunches of multi-colored carrots appear in the markets and I absolutely can’t resist.  They are just so much cooler than regular carrots (which I already love).  And I want to use them in recipes that show off the little colorful gig that they’ve got going on, so I’m not chopping them up and putting them in a chili or a soup, and certainly not pureeing them into a muddy mess.

In this dish, they get sliced, roasted up with some cauliflower for textural and color contract, and drizzled with an olive vinaigrette.  I am always pureeing up some version of olives with olive oil for drizzling.  It makes everything from fish to vegetables to soups to a plain piece of roasted or grilled chicken or fish.  Think of it like a salty pesto (two words that separately make me happy, and together make me a little giddy.)

Roasted cauliflower and carrots on baking sheet

Other vegetables to try this with: Roasted PotatoesRoasted Asparagus….

Instead of the basil oil in Roasted Cherry Tomatoes with Burrata and Basil Oil I think this drizzle would be amazing.  Likewise on Roasted Pepper Crostini with Basil Oil.

Stirring it into some mayo and using that to accompany a steak?  Yes.

I am also going to beat some of this into mashed potatoes in the not too distinct future.  I’ll let you know how it goes.

Roasted Cauliflower and Carrots with Olive Drizzle


Roasted Vegetables

  • ½ head cauliflower, cut into small florets
  • 1 pound carrots, multicolored if possible, peeled and sliced
  • 2 tablespoons olive oil
  • Coarse or kosher salt to taste

Olive-Rosemary Drizzle

  • 1 cup pitted mixed olives (any kind you like)
  • 1 tablespoon minced shallots
  • ½ teaspoon minced fresh rosemary leaves
  • ½ cup extra virgin olive oil
  • Freshly ground pepper to taste

1. Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick cooking spray. Place the vegetables on the baking sheet, drizzle over the 2 tablespoons olive oil, sprinkle with salt and bake for about 20 minutes, until the vegetables are tender and just slightly golden.

2. While the vegetables are roasting, make the drizzle. Place the olives, shallots and rosemary in a blender or a food processor and blend to chop everything finely. Add the olive oil and the pepper and puree until it is fairly smooth (it won’t get all the way smooth; that’s fine).

3. Transfer the vegetables to a serving platter, and either drizzle over the olive sauce, or pass it on the side, or drizzle over a little and pass the rest (that’s what I usually do, but if you think some of your gang won’t go for it, leave it on the side). Serve hot, warm or room temperature.

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2 thoughts on “Roasted Cauliflower and Carrots with Olive Drizzle”

  1. Victoria Olson says:

    What vinaigarette? Did you leave out the vinegar? Thanks.

    1. Katie Workman says:

      sorry it just should have said drizzle not vinaigrette! though you could certainly add a tablespoon or so of the vinegar of your choice if you wanted to add a little tartness!

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