Quick Roasted Carrots & Cauliflower with Walnuts


  • 1 bunch carrots, peeled and thinly slice on an angle
  • 1 head cauliflower; trimmed into small florets
  • 4 tsps. extra-virgin olive oil -divided
  • 1 tsp. dried thyme or 1 Tbsp. fresh
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 ounce chopped walnuts (about 3 Tbsp.)
  • 2 Tbsp. chopped fresh parsley or 2 tsp dried
  • 1 tsp. lemon zest


  1. Preheat the oven to 450 degrees F. Toss the carrots and cauliflower in a bowl with 3 teaspoons of the oil, the thyme, salt and pepper until well coated. Spread in a single layer on a rimmed baking sheet. Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice.
  2. Meanwhile, cook the walnuts in a small skillet over medium heat, stirring until toasted, about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.
Source: Cooking Channel – Revised and tested by Cindy Bevans

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