Thyme Carrots & Cauliflower - Carrots and cauliflower tossed with thyme and roasted to perfection!
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It's Thanksgiving week! How in the world is Thanksgiving almost here already?! Over the weekend I was browsing through Facebook and I noticed that lots of people already have their Christmas decorations up. Not me. The tree and decorations won't go up until after Thanksgiving.
I absolutely LOVE the soft glow of Christmas lights throughout the house but I'm just not ready to decorate quite yet. Plus, even if I wanted to decorate, I wouldn't be able to. My dear husband needs to pull my Christmas storage bins from the high shelf in the garage. THAT won't happen until after deer hunting concludes.
The good news is, he got his deer yesterday. His hunting party actually was quite blessed this year. Between the group of them they have seven deer so far. In a month or so I'll start clearing room in the freezer for all of the new, fresh meat. If you also had some lucky hunters in the family, you have to check out this venison backstrap recipe. It's absolutely delicious and only six ingredients!
Okay, so between hunting and preparing for Thanksgiving, things have been pretty busy around here. This year I'm responsible for desserts and sides. If you're looking for a beautiful and tasty vegetable side dish, then you must try this recipe for Thyme Carrots and Cauliflower.
Preparing the Carrots & Cauliflower
To begin, clean and peel the carrots and trim the cauliflower into florets.
Then you just toss the vegetables in a bowl with some olive oil, thyme, fresh garlic, salt and pepper. Pretty easy, right?
You place the vegetables onto a baking pan and roast it all for around 40 minutes. The cauliflower lightly browns, the carrots take on that beautiful roasted appearance and the dish is ready to go.
I sprinkle on some fresh parsley to give it a little pop of color. It looks so pretty in a white serving dish, don't you think?
Now, word of warning. . .a fair amount of thyme is used in this recipe. If you think you want to dial it back a notch, add a tablespoon vs. a tablespoon and a half.
Alongside turkey, chicken, ham or prime rib, these thyme carrots and cauliflower are the perfect companion. Enjoy and best of luck with your Thanksgiving prep this week!
Looking for More Delicious Side Dishes?
Honey & Balsamic Air Fryer Brussels Sprouts
Cheesy Cauliflower & Broccoli Casserole
Twice Baked Mashed Potato Casserole
Thyme Carrots & Cauliflower
Ingredients
- 1 lb. carrots (peeled, halved lengthwise, and sliced into 1-2 inch pieces)
- 1 head cauliflower (cut into florets)
- 3 tablespoons olive oil
- 1 ½ tablespoons thyme
- 1 tablespoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425º Fahrenheit.
- Toss together carrots, cauliflower, oil, thyme, garlic, salt and pepper in a bowl.
- Spread vegetables on a foil or baking mat-lined baking pan.
- Roast for 40 minutes or until tender.
Notes
- Uniform Slicing: Try to cut the carrots and cauliflower into uniform-sized pieces to ensure even cooking. This helps prevent some pieces from becoming overly soft while others remain undercooked.
- Adjust Seasonings: Feel free to adjust the seasoning quantities according to your taste preferences. If you enjoy a stronger thyme flavor, you can increase the amount of thyme used. Similarly, you can adjust the salt and pepper levels to suit your taste.
- Check for Doneness: Oven temperatures and vegetable sizes can vary, so it's essential to check the vegetables for doneness periodically while they roast. Use a fork or knife to pierce the carrots and cauliflower pieces. They should be tender and easily pierced when they are ready. If they still feel firm, continue roasting for a few more minutes until they reach the desired tenderness.
Suzanne
This looks so good! What a great side to make in the fall!