Roasted Broccoli, Cauliflower and Carrots
Gluten Free Living – 2020
Roasted Broccoli, Cauliflower and Carrots is a mouthwatering recipe. This tasty side dish is terrific with any main dish and can also be served for Meatless Mondays. This simple recipe is healthy, low calorie, clean eating, gluten free and vegan. If you’re looking for healthy, yet delicious choices for this new decade, this is it.
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I eat a lot of fresh veggies. Once winter comes upon us, I really enjoy hot meals throughout the day. So instead of raw veggies, I roast them most of the time. They do have slightly more calories due to being spread with olive oil before baking. But the taste is amazing, and it sure is a great way to eat and enjoy veggies.
My Roasted Eggplant is succulent, savory and delightful. If you like broccoli, cauliflower and carrots, you’ll find this recipe irresistible as well. After washing and cutting, I brush olive oil on each veggie (or veggie floret). Then I sprinkle generously with sea salt and pepper. That’s it. I bake at 350 degrees for about an hour. The roasting almost caramelizes the veggies. Anyway they certainly are something special prepared this way.
Roasted Broccoli, Cauliflower and Carrots is the perfect side dish for those trying to eat clean or lose weight. I made up a large cookie sheet of each veggie, then combined them when serving. The veggies will last a week in your refrigerator and are actually very delicious reheated. These are also wonderful in soup.
This is also one of those recipes you can make in the amounts you need. If you just want enough for a single meal, cut off as many broccoli and cauliflower florets that you want to serve. Then add a few carrots and roast as directed. Whether you serve this is a side dish or as a Meatless Monday main dish, Roasted Broccoli, Cauliflower and Carrots will sure hit the spot. You won’t feel guilty about enjoying it either.
Roasted Broccoli, Cauliflower and Carrots is succulent, savory and irresistible.
This is a great entree for Meatless Mondays, too.
Roasted Broccoli, Cauliflower and Carrots is healthy, low calorie, clean eating, gluten free and vegan.
Here’s what I did.
I used these ingredients.
Line a cookie sheet with parchment paper. Cut broccoli into florets and brush with olive oil.
Sprinkle generously with sea salt and pepper.
Line another large cookie sheet with parchment paper. Cut cauliflower into florets. Brush with olive and sprinkle generously with sea salt and pepper.
Line a third large cookie sheet with parchment paper. Brush carrots on both sides with olive oil. Sprinkle generously with sea salt and pepper.
Bake broccoli at 350 degrees about an hour. Remove from oven.
Bake cauliflower at 350 degrees about an hour. Remove from oven.
Bake carrots at 350 degrees for about an hour, to an hour and 20 minutes. Remove from oven. Baking time for carrots will depend on how large the carrots are. You can also cut the carrots in half lengthwise to reduce cooking time.
Remove veggies to platters to serve. You can serve individually like this, or mix the veggies together.
This is one delicious veggie side dish.
Here’s the recipe.
ROASTED BROCCOLI, CAULIFLOWER AND CARROTS
(My own concoction)
Roasted Broccoli, Cauliflower and Carrots
Equipment
- 3 18x26" cookie sheet pans
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- parchment paper
- 1 pastry brush
- measuring cups
- measuring spoons
Ingredients
- 2 large broccoli washed and cut down in florets
- 1 large cauliflower washed and cut down in florets
- 1 lb. carrots peeled
- 1/4 cup olive oil or, as needed
- 1 tsp. sea salt and pepper to taste
Instructions
- Line three separate large cookie sheets with parchment paper.
- Place broccoli in parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle generously with sea salt and pepper.
- Place cauliflower in a separate parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle cauliflower generously with sea salt and pepper.
- Place whole carrots in the third parchment paper-lined cookie sheet.
- Brush with olive oil on both sides of carrots.
- Sprinkle generously with sea salt and pepper.
- Bake at 350º in a convection oven for about an hour until veggies darken and are cooked through.
- Remove from oven.
- Serve.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Serve Roasted Broccoli, Cauliflower and Carrots as a side dish for any kind of entree.
I found Roasted Broccoli, Cauliflower and Carrots was great to serve for a hot lunch.
Broccoli, Cauliflower and Carrots taste so wonderfully made this way. 🙂
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Broccoli, Cauliflower, Carrots and Cheese
Panera Bread Broccoli Cheese Soup
Roasted Broccoli, Cauliflower and Carrots
Equipment
- 3 18×26" cookie sheet pans
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- parchment paper
- 1 pastry brush
- measuring cups
- measuring spoons
Ingredients
- 2 large broccoli washed and cut down in florets
- 1 large cauliflower washed and cut down in florets
- 1 lb. carrots peeled
- 1/4 cup olive oil or, as needed
- 1 tsp. sea salt and pepper to taste
Instructions
- Line three separate large cookie sheets with parchment paper.
- Place broccoli in parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle generously with sea salt and pepper.
- Place cauliflower in a separate parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle cauliflower generously with sea salt and pepper.
- Place whole carrots in the third parchment paper-lined cookie sheet.
- Brush with olive oil on both sides of carrots.
- Sprinkle generously with sea salt and pepper.
- Bake at 350º in a convection oven for about an hour until veggies darken and are cooked through.
- Remove from oven.
- Serve.