Name: Chili Roasted Cauliflower and Carrots Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 small head cauliflower, (cut into even sized florets); 3 large carrots, (sliced 1/4-inch thick); 1 small onion, (cut in half and sliced); 2 teaspoons chili powder seasoning ((or to taste)); 1 teaspoon salt; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes ((optional)); 1/2 lime (or lemon, optional)

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This recipe for roasted cauliflower and carrots flavored with chili powder is the tasty, nutritious side dish you didn’t know you were looking for! Easy to make with just 10 minutes of prep and bursting with zesty spices, this dish is perfect for a delicious, healthy vegetable side that will have everyone asking for seconds.

Want more delicious and unique side dishes? Try Best Roasted Carrots with Garlic and Spices, Roasted Cabbage Wedges with Onion Dijon Sauce, or Amazing Garlic Green Beans Recipe!

roasted cauliflower and carrots on white plate with spoon

Cauliflower is one of my favorite vegetables whether it’s in a cheesy soup (kid friendly even if they are anti-cauliflower!), roasted on it’s own or covered in a cheese-cream sauce.

And when it’s roasted with carrots and spiced with chili powder seasoning, it makes a wonderfully flavored side dish that’s perfect with any kind of grilled or baked meat.

I love to make large batches of this roasted cauliflower and carrots to keep in the fridge for the week to use with lunches, as a topping for salads and bowls or simply alongside cooked chicken.

With just a few minutes of hands on time and less than a half hour cooking, this is super easy, too – it’s a great healthy recipe to have in your arsenal!

Recipe Ingredients

You’ll need the following ingredients to make these amazing roasted cauliflower and carrots:

roasted cauliflower and carrots ingredients

Ingredient Notes & Substitutions

While the two main ingredients are essential, the others are flexible:

Onion: I added this for flavor and because I love it roasted, but you could always leave it out.
Oil: Olive oil is preferred, though avocado oil would also be a good option.
Chili powder: This is chili powder seasoning, not simply ground chilies, so it’s not hot, just full of spices. Choose your favorite variety or make your own with the recipe in the recipe card of this best chili recipe.
Spices: A mix of dry spices makes this dish easy and flavorful – I used garlic and onion powders along with salt and pepper and just a bit of red pepper flakes that are totally optional.
Lime: Tossing the cooked vegetables with the juice of half a lime gives a nice, bright finish to the dish. Lemon would work great, too – or you could omit the citrus if you wanted.

How to Make Roasted Cauliflower and Carrots

Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.

seasoning cauliflower and carrots on sheet pan

Step 1: Cut and season. Cut and slice the cauliflower, carrots and onions. Drizzle with olive oil and sprinkle with a mix of the seasonings.

mixing vegetables on baking sheet with wood spoon

Step 2: Mix and roast. Mix the seasonings into the veggies until everything is evenly coated. Roast for 25-30 minutes, stirring once.

roasted cauliflower and carrots on baking sheet

Tips & Storage

Jami’s Tip

To roast the cauliflower within 25 minutes, cut the head into smaller, even sized florets, cutting larger ones in half if needed. Use a fork to test doneness and roast just until firm, but before they get too soft.

Make Ahead: This dish can be made 2-3 days ahead and stored in the fridge. Gently reheat for 5-10 minutes in a 350 degree oven.
Storage: After serving you can store this in an airtight container in the fridge for a week, making it a great meal prep option with grilled chicken or sausage.
Reheating: Heat in the microwave for about a minute, stirring halfway through or warm in a toaster oven sheet pan or regular oven for 5-10 minutes.
Freezing: I haven’t tried freezing this, but roasted veggies typically freeze well. I would roast only about 20 minutes to make sure they are still firm before freezing. Thaw before reheating.

Recipes I Like To Serve This With

I hope you enjoy this recipe for roasted cauliflower and carrots – if you make it, be sure to leave a rating and review so I know how you liked it!

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Chili Roasted Cauliflower and Carrots Recipe

Easy roasted cauliflower and carrots flavored with chili powder is a tasty, nutritious side dish that will have everyone asking for seconds.

Prep Time10

Cook Time25

Total Time35

Yield: servings

Author: Jami Boys

Equipment

Large Sheet Pan

Click for Cook Mode

Ingredients

1 small head cauliflower, cut into even sized florets
3 large carrots, sliced 1/4-inch thick
1 small onion, cut in half and sliced
2 teaspoons chili powder seasoning (or to taste)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 lime or lemon, optional

Instructions

Heat oven to 400 degrees. Line a large baking sheet with silicone or parchment.
Prep cauliflower, carrots, and onions, adding each to the baking sheet as you finish. Drizzle with olive oil and toss to coat veggies.
Mix remaining ingredients, except lime if using, into a small bowl. Sprinkle over vegetables and toss again to evenly coat them.
Roast for 25-30 minutes, stirring at the halfway mark, just until a fork just pierces the largest pieces (aim for firmer vs. softer).
Remove from oven and squeeze the half lime over all the veggies (if using), tossing again before serving.

Notes

Make Ahead: This dish can be made 2-3 days ahead and stored in the fridge. Gently reheat for 5-10 minutes in a 350 degree oven.

Storage: After serving you can store this in an airtight container in the fridge for a week, making it a great meal prep option with grilled chicken or sausage.

Reheating: Heat in the microwave for about a minute, stirring halfway through or warm in a toaster oven sheet pan or regular oven for 5-10 minutes.

Freezing: I haven’t tried freezing this, but roasted veggies typically freeze well. I would roast only 20-25 minutes to make sure they are still firm before freezing. Thaw before reheating.