Roasted Cauliflower Carrots and Zucchini

During winter I roast vegetables several nights per week. I learned in my Ayurvedic training during the early 1990’s that it’s important to adapt both cooking and eating to the seasons. Mostly, though, it’s just common sense to eat local root vegetables in the winter (this is one of my favorite carrot recipes) and to run a nice toasty oven on a cold evening.

Roasted vegetables are an amazing dish –affordable, easy to make, and quite healthy. One of the best things about this Roasted Cauliflower, Carrots, and Zucchini is the beautiful mini-rainbow of colors the vegetables in this dish create.

So if you’re looking for a roasted vegetable recipe, take a peek at this one –it’s perfect for the most seasoned of chefs, as well as beginner cooks. Personally, I think this is the best way to cook zucchini and carrots…and cauliflower too!

Roasted Cauliflower, Carrots, and Zucchini

Ingredients
Serves:
Print Recipe
Instructions
  1. Chop cauliflower into florets
  2. Chop zucchini into ½-inch slices
  3. Chop the carrots on the diagonal into ½-inch slices
  4. Place vegetables in a large bowl
  5. Toss with oil, salt and pepper
  6. Transfer vegetables to a large baking sheet
  7. Roast at 350°F for 30 minutes
  8. Remove from oven and stir vegetables on baking sheets
  9. Scatter rosemary sprigs over vegetables
  10. Bake for 10 additional minutes
  11. Serve
I love and appreciate the food lore and recipes that you share! Right on about eating seasonally and locally.

Roasted Carrots Zucchini Cauliflower recipe

I have several other roasted vegetable dishes up my sleeve that I will be sharing with you before winter is over.

If you’re in search of a vegetarian or vegan dish for the meat-avoiders in your life, this just might be your ticket. Serve it with a side of Paleo Dirty Rice, or, for the carnivores in your life, serve this with Mexican Chicken and Rice –of course for both of the aforementioned rice dishes, I swap out high carbohydrate rice (the grain) for superfood super-flavorful cauliflower rice.

What is your favorite way to cook vegetables?

Finally, for those of you that follow me on Facebook, I have a little surprise for you over there.


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Comments

27 responses to “Roasted Cauliflower Carrots and Zucchini”

  1. Try adding some radishes to your roasting blend, boil them for about 20 minutes, drain as much water out of them as you can, add some EVOO, and season.
    They should fit right in with your other veggies, and you will be surprised at there new taste, the hot will be gone.
    Some members of an Atkins group dared me to try them, and I have several times already. After not eating a radish for about 65 years, because “I did not like them”.
    The hardest part is to remove enough water so they roast easy, I smash them to about 1/2 height so more water comes out and use a paper towel to dry them. Still experimenting on the roasting. They also make a good substitute for potatoes.
    Promise,
    bill,
    Alb.

  2. Eairlier this week I roasted cauliflower, onion and mushrooms. Tomorrow I plan to roast red, orange and yellow bell peppers with onions and asparagus. I roast whatever veggies I have on hand but I always include onions. My favorite additions are mushrooms, cauliflower, brussel sprouts and yellow squash. I sometimes use coconut oil instead of olive oil to roast my veggies.

    Once cooked my husband and I love to eat them straight out of the oven, by themselves or with a side of meat. I usually save some to take to work and even enjoy them cold. At the last minute I will toss them into simmering chicken stock for a quick soup or I mix them in to some prepared quinoa. Before I stopped eating bread I would make a roasted veggies sandwich with some cheese and grill it!

    Yum! I could eat roasted veggies every day!

  3. ELANA,
    PARDON MY USING CAPLOCKS IT IS JUST EASIER FOR ME TO TYPE.
    I GROW MY OWN ORGANIC VEGGIES. MY HUSBAND BUILT 2 FT. HIGH BED SO THAT I COULD JUST SIT ON THE EDGE TO GARDEN. ANYWAY MY QUESTION IS I HAVE 3 HUGE (AT LEAST 2 FT LONG) HUBBARD SQUASH STORED IN THE GARAGE AND I WAS WONDERING IF YOU HAD A RECIPE FOR COOKING THEM? PLUS WE ARE TRYING TO FIGURE HOW TO CUT THEM BECAUSE THEY ARE SO BIG.
    THANK YOU FOR YOUR TIME,
    MARIAN

    • Marian – It may be easier for you to type, but it’s probably not easier for most people to read. Have you considered just typing in lower case? It’s much easier on the eyes and so people may be more likely to read your entire comment instead of just the first sentence.

      • I really didn’t realize that it was that much of a problem for people to read. you are the first person that I have had comment on it. my hands hurt a lot so I don’t type much. thank you for your suggestion.
        marian

        • When I studied graphic arts in college, one of the things we studied was type styles, fonts and when to use caps. Caps are good for emphasis, but lower case is meant for regular reading. We never see business letters written in caps or books, etc. Just take off the “caps” button when you’re typing. As for the squash, I’d think you could cut them up and bake pieces on a large sheet pan covered with foil @350 degrees for 45-60 minutes. Scoop out the baked squash and put into containers. I usually check recipes and then put the needed amount into a container and mark it for example, “1-7-15 cooked squash-1 3/4 cups for squash pie ” Go through recipes and then divide the squash up according to which recipes you want to make. Maybe go on line looking just for squash recipes and you might find some new ones to cook fresh (such as squash & apples) and freeze afterwards. Good luck.

        • It’s not a problem ..people shouldn’t dwell on caps on or off we are all here yo learn some hood eating habits

      • Actually I find the ALLCAPS easier to read with my aging eyes. And if typing in it brings less pain, please do it Marian. Other people will live if your comment is in ALLCAPS. :)

    • I think a clean saw would work best. Saw into 6″ x 8″ portions, place pieces to fit on a baking sheet,cover and bake. More comments about using it is posted below.

  4. I LOVE TO MAKE HOME FRYS IN THE OVEN. I USE RED POTATOES, OILVE OIL, AND CHOPPED ROSEMARY. WE GROW MOST OF OUR OWN VEGGIES SO I AM ALWAYS FINDING NEW WAYS TO COOK THEM. I ALSO LOVE TO SLICE BUTTERNUT SQUASH AND BAKE IN OVEN THE SAME WAY. IT IS SO GOOD!! MY HUSBAND AND I ALSO USE SPAG. SQUASH INSTEAD OF NOODLES FOR OUR SPAGETTI MEALS. IT IS SO MUCH BETTER FOR YOU.
    THANKS TO YOU ELANA MY HUSBAND AND I ARE SLOWLY GOING PALEO. I AM DISABLED BECAUSE OF FYBOMYALGIA,ARTHRITIS, AND IBS SO WE ARE TRYING TO EAT ONLY ORGANIC,GF AND HEALTHY FOODS.
    HOPE THIS FINDS YOU FEELING WELL.
    BEST WISHES,
    MARIAN

  5. Elana,
    I love and appreciate the food lore and recipes that you share! Right on about eating seasonally and locally.

    Where are you getting local cauliflower and zucchini this time of year? I live in Boulder, too, and have still got some storage carrots left to try roasting, but would love some other local veggies.

    Cindy

  6. We moved to rural France from Los Angeles, 5 years ago and it totally changed the way I cook. We only get vegetables that are in season here. And only apples and pears for fruit. I always made a big soup each week. Just made one today – kale, broccoli, green beans, carrots, zucchini, cauliflower. We eat it through the week. Sometimes I leave it with chunky vegetables other times I blend it so it’s more of a potage. Love my vegetables!

  7. I’m also a huge fan of roasting. I usually do onions, peppers, and either a potato or sweet potato mixed into the lower glycemic veg. I’m a huge fan of roasted brussels sprouts and broccoli too!

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Recipes » Cooked Veggies » Roasted Cauliflower Carrots and Zucchini