Crumb Topped Roasted Cauliflower & Carrots
- 1/2 head of cauliflower, trimmed and broken into florets
- 2 large carrots, peeled and sliced into coins
- 2 TBS avocado or olive oil, divided
- 1/3 tsp garlic powder (not salt)
- 1/3 tsp onion powder (not salt)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup (45g) grated Parmesan Cheese
- 1/4 cup (15g) buttery cracker crumbs
- olive oil spray
If you love vegetables as much as I do, you might also be interested in these other delicious side dishes!
CREAMED CABBAGE – This is one of my favorite sides. I could eat a whole plate of this and nothing else. What you have here is perfectly cooked cabbage, in a rich and creamy sauce, baked to perfection, topped with golden crumbs. If you enjoy cabbage, you will really enjoy this one!
OVEN ROASTED BUTTERNUT SQUASH - Roasting is one of my favorite ways to cook butternut squash. I love roasting vegetables. It seems to bring out and enhance their natural sweetness. Usually when a vegetable has been roasted there is no need to add anything else into the mix. Their natural flavors shine! Such it is with this. Its a simple thing, but so incredibly tasty!
Crumb Topped Roasted Cauliflower & Carrots
- 1/2 head of cauliflower, trimmed and broken into florets
- 2 large carrots, peeled and sliced into coins
- 2 TBS avocado or olive oil, divided
- 1/3 tsp garlic powder (not salt)
- 1/3 tsp onion powder (not salt)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup (45g) grated Parmesan Cheese
- 1/4 cup (15g) buttery cracker crumbs
- olive oil spray
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow baking dish, 7 inches by 11 inches in size.
- Put your vegetables into a bowl and toss together with 1 1/2 TBS of the avocado/olive oil, garlic and onion powders, salt and pepper, making sure all of the vegetables are coated.
- Pour the vegetables into the baking dish and bang into the oven, uncovered.
- Roast for 20 minutes. Remove from the oven, add the remaining oil and give them a good stir. Return to the oven and roast for a further 20 minutes.
- Sprinkle the cracker crumbs and parmesan cheese over top. Roast for a further 10 minutes until golden brown and crispy.
- Serve hot and enjoy!
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Source: https://www.theenglishkitchen.co/2024/02/crumb-topped-roasted-cauliflower-carrots.html
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