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. When the kids were little it was absolutely the best and most effective way to get them to like new vegetables. The high heat brings out the natural sweetness in everything, vegetables in particular, and so it has always been one of my go to methods.
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.
Just peel them (unless you feel like a good scrub will suffice), and slice them not too thinly. Then cut the cauliflower into small florets. Onto a baking sheet (lined with foil or parchment if you like), drizzled with olive oil, sprinkled with salt and spread out in a single layer.
Into a preheated 400°F oven. (I repeat myself on this next sentence a bit—but it’s just so important especially if you are not a confident cook). IF YOUR OVEN IS SET TO A SLIGHTLY DIFFERENT TEMPERATURE, SAY 425°F OR EVEN 375° IT’S OK! You can still slide in these veggies, just check the to see if they are done to your liking a little earlier if the temp is higher, a little later if the temp is lower.
Don’t feel that you can’t make these small adjustments, or that you have to cook things separately. If you have more than one thing in the oven you may also have to add a smidge on to the cooking because the oven will be working harder to cook multiple foods. Not an exact science—but we knew that.
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.)
Because there is this lovely sauce , you might just pair these roasted vegetables with a simply cooked chicken breast, and some sauteed spinach and spread the sauce love over the whole plate.
Other vegetables to try this olive drizzle with: Roasted Potatoes, Roasted Asparagus….and 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.
Simply roasted vegetables get a salty pop from an olive dressing.Tweet This
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 distant future. I’ll let you know how it goes.
More Roasted Vegetable Side Dish Recipes:
- Perfect Simple Roasted Cauliflower
- Roasted Broccoflower and Shiitake Mushrooms with Rosemary and Garlic
- Roasted Butternut Squash with Creamy Sauce
- Roasted Cauliflower and Chickpea Salad with Tahini Dressing
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Roasted Cauliflower and Carrots with Olive Drizzle
For the 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
- 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).
- 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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