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

Course: Side Dishes

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 50kcal

Author: Jami Boys

Equipment

Large Sheet Pan

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.

Nutrition