Roasted Cauliflower and Carrots with Olive Drizzle
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Roasted Cauliflower and Carrots with Olive Drizzle

Simply roasted vegetables get a salty pop from an olive dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 277kcal
Author: Katie Workman


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

For the 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


  • 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.
  • 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.


Calories: 277kcal | Carbohydrates: 11g | Protein: 2g | Fat: 26g | Saturated Fat: 4g | Sodium: 417mg | Potassium: 395mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12718IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 1mg