Easy Honey Roasted Carrots and Cauliflower Recipe

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This honey roasted carrots and cauliflower recipe is absolutely one of my favorite ways to prepare vegetables! The carrots become perfectly caramelized and sweet, while the cauliflower gets tender with gorgeous golden edges. And if you like, you can easily top it with an optional panko walnut crumble for a lovely crunch. Best of all, these roasted cauliflower and carrots are super quick to prepare, and you can roast them in your oven or air fryer.

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These veggies are full of flavor and the recipe is actually vegan. But they are also perfect alongside roasted chicken, beef or pork or fish as a side dish. And they are also fantastic on lentils, chickpeas, baby spinach leaves or grain bowls for a vegan light meal. It’s that European café-style dish that works beautifully on its own or as part of a bigger meal.

Ingredients to make roasted carrots and cauliflower

No fancy ingredients required.

For the roasted vegetables:

• Carrots, cut into bite-sizes pieces. Buy organic if you can, the flavor is better. I prefer large carrots for roasting, but you can use baby ones as well.
• Large head of cauliflower, cut into cauliflower florets
• Extra virgin olive oil (or avocado oil)
• Shallot or garlic cloves – The French use shallots a lot in their roasting, and for good reason. It has a nice mild flavor that does not overwhelm the veggies and honey marinade, and is a lot easier to dice as well! But if you don’t have any, just use garlic, or omit altogether. There is plenty of flavor without them
• Fresh parsley, chopped – or thyme, chives or dill if you prefer.
• Sea salt
• Fresh black pepper to taste

For the honey balsamic glaze:

• Honey – or maple syrup if you prefer
• Balsamic vinegar – leave out if you don’t have any
• Extra virgin olive oil

For the simple panko crumble (optional):

• Panko breadcrumbs
• Walnuts, chopped finely, or hazelnuts
• Extra virgin olive oil
• Pinch of sea salt
• Fresh parsley, chopped

How to roast carrots and cauliflower

Have a quick read through the instructions first. You’ll see this roasted carrots and cauliflower recipe really is super easy and quick to make!

Prepare the veggies

Preheat your oven to 425°F (220°C).

1. Cut carrots into uniform 1-inch pieces. If using baby carrots, halve them lengthwise for faster cooking.
2. Cut the cauliflower into florets of similar size to ensure even cooking.

Prepare the honey balsamic glaze and panko crumble

3. In a large bowl, whisk together the honey, balsamic vinegar and olive oil. Set aside. (Forgot to take the photo before I coated the veggies, so it looks a bit messy…).
4. In a small bowl. mix together the panko crumbs, chopped parsley and finely chopped walnuts (if using) and the olive oil. Set aside.

How to roast carrots and cauliflower in the oven

The question most people want to know if can you roast carrots and cauliflower in the oven together. The answer is yes, but you have to give the carrots a head start 😉

5. On a large rimmed baking sheet (or two if needed), toss carrots with 2 tablespoons olive oil, half the shallots or garlic, parsley, salt, and pepper.
6. Spread in a single layer and roast for 10 minutes.
7. Meanwhile, in a large bowl, toss cauliflower florets with remaining olive oil, garlic, a pinch of salt, and pepper.
8. Add the seasoned cauliflower to the baking sheet with the carrots and roast together for 10 minutes more.

9. Remove from oven and drizzle the honey balsamic glaze evenly over the vegetables, tossing gently to coat. Or remove them from the pan and coat them in the bowl.
10. Return to oven for 8-10 minutes until glaze is caramelized and vegetables are tender. Veggies should be almost, but not quite done.
11. Sprinkle the panko crumble evenly over the vegetables.
12. Roast for an additional 3-5 minutes, until the crumble is golden brown and crispy. Don’t let them burn. The crumble only needs a bit of heat to toast and get nice and crispy.

Serve immediately while everything is still crispy and the glaze is glossy!

How to roast carrots and cauliflower in the air fryer

1. Prepare the veggies, honey balsamic glaze and the panko crumbs as above.
2. Preheat your air fryer for 3-5 minutes at 400°F (200 Celsius)
3. Then, coat the carrots in 2 tablespoons of olive oil.
4. Place the carrots in a single layer in the air fryer, as best you can, and cook the carrots first at 400°F (200 Celsius) for 10-12 minutes. Shake every few minutes and start testing for doneness at 10 minutes. Carrots should be almost, but not quite done, as we will be putting them back in with the cauliflower at the end.
5. Remove the carrots.
6. Coat the cauliflower in a couple of tablespoons of olive oil and roast in the air fryer for 8-10 minutes until almost, but not quite done.
7. Remove the cauliflower and place in the bowl with the carrots. Add the honey balsamic glaze, coat all the veggies, and roast 3-4 minutes more in the air fryer until they are done.
8. Remove from the air fryer.
9. Sprinkle the panko crumble in the air fryer and roast for 2-3 minutes until golden brown. Yes, the crumbs may fall into the bottom and mix with some of the honey balsamic marinade, but that’s fine. Check the panko crumble after a minute or two. You just want it to get a bit crispy, and it does not take long.
10. Sprinkle the panko crumble over the veggies. Done!

Serving Suggestions

• French bistro style: Enjoy the roasted vegetables on their own over a bed of baby spinach and arugula as a light meal with crusty bread, just like you’d find in a French bistro.
• Classic dinner side: Serve them alongside roasted chicken, pork tenderloin, or grilled salmon for a complete evening meal.
• Grain or pulses bowl base: Layer over quinoa, brown rice, lentils, chickpeas, beans and baby spinach or arugula with a drizzle of lemon shallot vinaigrette or an avocado cottage cheese dip and some honey roasted walnuts or for a hearty vegetarian lunch.

Roasted Carrots and Cauliflower FAQ

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Easy Honey Roasted Carrots and Cauliflower Recipe

Marissa

This honey roasted carrots and cauliflower recipe transforms simple vegetables into a French cafe-style side dish with caramelized edges, sweet-tangy glaze, and optional walnut panko crumble. Perfect for dinner sides, grain bowls, or on its own as a vegan light meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course dinner, lunch, Side Dish

Cuisine French

Servings 4 people

Calories 454 kcal

Equipment

• 1 small bowl
• 1 large bowl
• 1 Measuring cups and spoons
• 1 Roasting sheet if roasting in the oven

Ingredients

  

1x2x3x

For the veggies:

• 1 lb Carrots (500 grams) cut into bite-size pieces (or baby carrots work great too!)
• 1 large head of cauliflower cut into cauliflower florets
• 3 tablespoons olive oil or avocado oil
• 1 large shallot 3 cloves of garlic minced
• 2 tablespoons fresh parsley chopped
• 1 teaspoon sea salt
• Fresh black pepper to taste

For the honey balsamic glaze:

• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil

For the simple panko crumble (Optional)

• ½ cup panko breadcrumbs
• 1/2 cup walnuts (Optional) or hazelnuts. Use an additional 1/2 cup of panko crumbs if not using.
• 2 tablespoons olive oil
• Pinch of salt
• 1 tablespoon fresh parsley chopped

Instructions

 

Getting Started

• Heat oven to 425°F (220 Celsius) (that hot oven is key for getting everything golden brown!).
• Line a large baking sheet with parchment paper for easy cleanup.
• Cut your large carrots into uniform bite-size pieces. If using baby carrots, just halve them lengthwise.
• Cut your head of cauliflower into similar-sized cauliflower florets.

Make the Honey Balsamic Glaze

• In a large bowl, whisk together honey, balsamic vinegar, and olive oil until well combined. Set aside.

Prepare the Panko Crumble

• In a small bowl, mix panko breadcrumbs, finely chopped walnuts (or lightly food processed) with olive oil, kosher salt, and fresh parsley until evenly coated.

How to roast carrots and cauliflower in the oven

• On your large baking sheet, toss carrots with the olive oil, shallots (or garlic), parsley, salt, and black pepper.
• Spread in a single layer (this is really important for proper roasting!).
• Roast for 10 minutes in your preheated oven.
• Meanwhile, in a large mixing bowl, toss cauliflower florets with remaining olive oil, shallots, parsley, salt, and pepper (ie, the stuff that got left in the bowl after you scooped out the carrots).
• After 10 minutes, add the seasoned cauliflower to the sheet pan with the carrots, keeping everything in a single layer.
• Roast together for 8 minutes more.
• Remove from oven and drizzle that gorgeous honey balsamic glaze evenly over the vegetables, tossing gently to coat. Or remove the veggies and toss in the large bowl with the honey balsamic glaze and then put back on to the pan.
• Then, put the carrots and cauliflower back into the oven for 8-10 minutes until the glaze is beautifully caramelized. Your veggies should be almost done, but not quite.
• Finally, sprinkle the panko crumble evenly over the vegetables and roast for 3-5 more minutes, until golden brown and crispy.

How to roast carrots and cauliflower in the air fryer

• Preheat your air fryer for 3-5 minutes at 400°F (200 Celsius)
• Then, coat the carrots in 2 tablespoons of olive oil.
• Place the carrots in a single layer in the air fryer, as best you can and cook the carrots first at 400°F (200 Celsius) for 10-12 minutes. Shake every few minutes and start testing for doneness at 10 minutes. Carrots should be almost, but not quite done, as we will be putting them back in the with the cauliflower at the end.
• Remove the carrots.
• Coat the cauliflower in a couple tablespoons of olive oil and roast in the air fryer for 8-10 minutes until almost, but not quite done.
• Remove the cauliflower and place in bowl with the carrots.
• Add the honey balsamic glaze, coat all the veggies and roast 3-4 minutes more in the air fryer until they are done. Remove from the air fryer.
• Sprinkle the panko crumble in the air fryer and roast for 2-3 minutes until golden brown. Yes, the crumbs may fall into the bottom and mix with some of the honey balsamic marinade, but that's fine. Check the panko crumble after a minute or two. You just want it to get a bit crispy and it does not take long.
• Sprinkle the panko crumble over the veggies. Done!

Notes

 

1. Don’t crowd the veggies on the baking sheet or in the air fryer. You want them to roast and not steam.
2. If roasting in the air fryer, shake often, every 3 minutes or so to prevent burning and uneven roasting.
3. You want to make sure your carrots and cauliflower are almost done before you put the panko crumbs on, as panko crumbs do not take long to toast. 
4. Serve as quickly as possible while the glaze is glossy and texture is crispy.

 

How to tell when the carrots and cauliflower are done:

• Both vegetables should have some beautiful caramelized edges
• The honey balsamic glaze should look glossy and slightly sticky (not watery)
• Taste test – they should be tender, like biting into a piece of melon and not crispy. If in doubt, add 3-5 minutes to the roasting time in the oven (1-2 minutes in the air fryer) and check again. Better to go a little longer for that perfect caramelization than undercook!

 

Storage:

• Refrigerator storage: Store leftovers in an airtight container in the fridge for up to 3-4 days
• Reheating for best results: Pop back on a sheet pan in a 400°F oven for 5-8 minutes to crisp up the panko topping again. Or pop in the air fryer for 2-3 minutes. You can heat up in the microwave, but the veggies will get a bit soggy.
• Make-ahead prep: Cut vegetables and make the honey balsamic glaze up to a day ahead, store separately in the fridge, then toss and roast when ready to cook

Nutrition

Serving: 1personCalories: 454kcalCarbohydrates: 41gProtein: 7gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gSodium: 763mgPotassium: 927mgFiber: 8gSugar: 24gVitamin A: 19200IUVitamin C: 81mgCalcium: 107mgIron: 2mg

Keyword Carrots, Cauliflower, easy, Roasted vegetables, Vegan

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