Roasted Carrots and Cauliflower with Honey and Goat Cheese

As a personal chef, my favorite recipes were for simple side dishes that feel a little fancy. Roasted Carrots and Cauliflower with honey and goat cheese are at the top of my list. The vegetables caramelize beautifully in the oven, then get finished with a drizzle of honey and tangy goat cheese for the perfect sweet and savory combo. I serve the carrots and cauliflower over greens for an amazing salad, or even with scrambled eggs.

A quick look at this recipe

• Recipe Name: Roasted Carrots and Cauliflower
• Ready In: 15 minutes prep, 20 minutes cook time
• Serves: 6
• Calories: 226 per serving
• Main Ingredients: Carrots, cauliflower, butter, smoked paprika, rosemary, goat cheese, honey
• Difficulty: Easy

Maximum flavor, minimal work. That's what I love about roasted carrots and cauliflower. As a former personal chef, I used to rely on vegetable side dishes like this one and my Broiled Broccoli all the time.

They're easy to pull together, full of flavor, and pair well with just about any main course, from Pan Fried Chicken Wings to Baked Cod and Salmon with Lemon and Capers.

Next to eating them raw, roasting vegetables is a simple and delicious way to prepare them. It really brings out the sweeter flavors of the vegetables.

After roasting, we take them to a whole new level with a drizzle of honey and crumbles of creamy goat cheese that melt slightly against the warm vegetables.

What's to love about this cauliflower carrot recipe

• Sweet and savory. The caramelized vegetables, smoky spices, honey, and goat cheese makes the perfect combination of flavors.
• Easy and reliable. With simple steps and minimal prep, roast cauliflower and carrots fit seamlessly into both weeknight dinners and holiday menus.
• Versatile. Whether you're serving roasted chicken, grilled steak, or even a grain bowl, these vegetables work with just about anything!

Ingredients for honey roasted carrots and cauliflower

Roasting carrots and cauliflower is very easy to do at home, with minimal ingredients that you might already have on hand. Be sure to scroll down to the recipe card for a full list of ingredients.

• Carrots
• Cauliflower
• Salted butter
• Smoked paprika
• Kosher salt and pepper
• Red pepper flakes
• Fresh rosemary
• Honey
• Plain goat cheese
• Fresh parsley

Substitutions & Variations

• Goat cheese alternatives: Try crumbled feta or blue cheese if you don't have goat cheese on hand, or if you aren't a fan! Or sprinkle with a flavored goat cheese. Herb and roasted garlic are two of my favorite substitutions.
• Different vegetables: You can use a variety of different veggies here. Swap in parsnips, Brussels sprouts, broccoli or sweet potatoes for the cauliflower and carrots.
• Honey swap: Maple syrup or agave work well in this cauliflower and carrots recipe, if you prefer another sweetener.

How to roast carrots and cauliflower

Peeling and chopping. Tossing and roasting. Drizzling and sprinkling. That's it for roasted cauliflower and carrots. Scroll to the recipe card below for complete instructions.

Step 1: Place a large rimmed baking sheet in the oven while it preheats. Toss the carrots and cauliflower with melted butter, smoked paprika, kosher salt, pepper and red pepper flakes.

Step 2: Remove the hot baking sheet from the oven. Spread the prepared carrots and cauliflower on the pan. Sprinkle with the rosemary.

Step 3: Roast the vegetables in the oven for 20 to 25 minutes. Remove the sheet pan from the oven. Drizzle the vegetables with the honey.

Step 4: Scatter the crumbled goat cheese over the veggies. Sprinkle with the chopped parsley. Serve.

expert tips

1. No need to peel. Skip peeling the carrots to streamline the recipe. Just give them a good scrub with water and cut into bite sized pieces.
2. Spread the vegetables evenly on the pan. A crowded pan causes the vegetables in this cauliflower carrot recipe to steam rather than roast and caramelize.
3. Chop everything evenly. Cut cauliflower florets and the carrots into similar sizes if possible, so everything cooks in the same amount of time.
4. Make sure to preheat the pan! Roasting on a preheated baking sheet will give the veggies some extra caramelization.

How to serve this dish

I serve these easy roasted cauliflower and carrots as a side dish with some of my favorite recipes including

• Chicken with Prosciutto and Sage
• Coffee Rub Steak
• Pork with Chipotle Orange Sauce
• Honey Mustard Pecan Salmon
• Slow Roast Prime Rib

They're also tasty with brunch, so try serving them with ham and egg cups or a breakfast casserole (perfect for feeding a crowd!). You can even toss the carrots and cauliflower with some greens for an amazing salad.

Storage

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (400°F for 8 to 10 minutes) to revive the caramelization. You can also pop them in the microwave, but they will be softer that way.

Freezer: I'd skip storing the roasted carrots and cauliflower in the freezer. They become mushy when thawed.

Frequently asked questions

It's possible to roast frozen carrots and frozen cauliflower, but they won't be as flavorful and have crispy edges like fresh vegetables will. I recommend sticking with with fresh carrots and cauliflower for this roasted vegetable recipe.

Yes! Roasting vegetables is one of the healthiest ways to prepare them. They are low in calories and high in fiber and antioxidants.

Definitely. Roast the vegetables up to a day in advance. Reheat on a sheet pan, then add the honey and goat cheese just before serving.