Pasta With Roasted Cauliflower and Carrots
I have a great relationship with vegetables. We are best buddies, actually. I try to include them in just about anything that I’m making because I like them so much. There is such an endless variety of options to create different flavors, textures and combinations. I am especially fond of roasting vegetables. First of all, it’s so easy. Stick it in the oven and let it cook. Second of all, it brings out the natural sugars in the vegetables, charring them slightly as they soften. Char = flavor, in my opinion.
Toss some pasta with sweet and golden cauliflower and carrots. Add garlic, olive oil and balsamic vinegar to the party for added aromatic flavors. Of course, some Parmesan cheese never hurts and to top it all off, garnish the whole thing with fresh parsley and crunchy, toasted bread crumbs. Tell me, wouldn’t this be an impressive side dish for a company meal? It’ll work as a simple weeknight meal for the family too. Add some pan seared or grilled chicken, and you’ve got the whole meal covered.Ingredients:
1/2 lb pasta (I used mini bow tie pasta)
1 cauliflower head, cut into florets
3-4 carrots, peeled and chopped into cubes
6 garlic cloves, minced
2-3 Tablespoons olive oil
salt, pepper
1 Tablespoon balsamic vinegar
1/4 cup Parmesan cheese, finely grated
1/2 Tablespoon butter
1/2 cup panko breadcrumbs
fresh parley, for garnishing
Preheat oven to 450 degrees Fahrenheit. Place a large rimmed baking sheet in the oven while it’s preheating.
Toss the cauliflower, carrots and garlic with the olive oil. Season with salt and pepper. 
When the oven has preheated, take out the hot baking sheet and place the vegetables on it. You should hear the vegetables start to sizzle right away. 
Roast in the oven about 25-30 minutes, until the vegetables are tender and golden brown in spots. Toss them halfway through. 
As soon as you place the vegetables in the oven, bring a large pot of salted water to a boil. Add the pasta to the water and cook it to the doneness that you like. 
In a skillet, brown the breadcrumbs in the butter until golden brown. 
Toss the pasta with the roasted veggies, Parmesan cheese, balsamic vinegar and parsley. 
Garnish with the toasted breadcrumbs.
- ½ lb pasta (I used mini bow tie pasta)
- 1 cauliflower head, cut into florets
- 3-4 carrots, peeled and chopped into cubes
- 6 garlic cloves, minced
- 2-3 Tablespoons olive oil
- salt, pepper
- 1 Tablespoon balsamic vinegar
- ¼ cup Parmesan cheese, finely grated
- ½ Tablespoon butter
- ½ cup panko breadcrumbs
- fresh parley, for garnishing
- Preheat oven to 450 degrees Fahrenheit. Place a large rimmed baking sheet in the oven while it's preheating.
- Toss the cauliflower, carrots and garlic with the olive oil. Season with salt and pepper.
- When the oven has preheated, take out the hot baking sheet and place the vegetables on it. You should hear the vegetables start to sizzle right away. Roast in the oven about 25-30 minutes, until the vegetables are tender and golden brown in spots. Toss them halfway through.
- As soon as you place the vegetables in the oven, bring a large pot of salted water to a boil. Add the pasta to the water and cook it to the doneness that you like.
- In a skillet, brown the breadcrumbs in the butter until golden brown.
- Toss the pasta with the roasted veggies, Parmesan cheese, balsamic vinegar and parsley. Garnish with the toasted breadcrumbs.
14 Comments
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Irina
You are sooo creative! I love pasta but not a big veggie fan but this sounds so deli she’s and it is a perfect option to feed the kids! Thanks for your wonderful recipes 🙂
olgak7
You’re welcome, Irina. Thanks so much for your kind words.
Irina
Just wanted to follow up and thank you for this wonderful easy recipe! I love cauliflower now and this is one of my favorite dishes from now on 🙂 thank you so much for the recipe and all your site I love it!!
olgak7
Thanks for taking the time to let me know that you enjoyed this recipe, Irina. I’m always so happy to hear feedback.
Natasha
This was SO good!!! My brother brought a bunch of cauliflower from work yesterday so mom gave me some and at first, I didn’t really know what to do with it. I was browsing through your site and this was the first recipe I saw… Because I’m not particularly fond of carrots, I didn’t really want to make this, but then, I decided to try it and oh my… so delicious!!! SO glad I made it! (I think I ate most of the carrots, oops…)Thank you so much for the awesome recipe!!!
olgak7
That’s so awesome for me to hear, Natasha. Thanks so much for such great feedback. I am thrilled to hear that other families are enjoying the food that we enjoy with our family.
elena
I made this and it is really good but i am just wondering what is the best way to reheat this dish?
olgak7
However you prefer to heat up most leftovers. I like to reheat leftovers in a skillet on medium heat until it’s warmed through.
olga
Olga, won’t u need to pour a little bit of water so the cauliflower, & carrots won’t burn?
olgak7
Hi Olga,
No, you don’t need to add any water. The vegetables will boil, not roast if you add water. The vegetables will give off enough liquid themselves.
olga
Hay Olga, i made this today it was good, thanks. My hubby thinks that i should add some kind of seasoning, but i don’t now what kind.
olgak7
Well, Olga, that is very hard for me to say. I don’t know what your husband’s taste preferences are. More garlic, balsamic vinegar, jalapeño pepper, shallots, cumin, coriander, paprika, soy sauce, rosemary, thyme, parsley. There are many, many options.
olga
Olga, thanks for the options.
God bless you & your family. By the way how old is your baby?
olgak7
Thank you, Olga:). My babies are 4 1/2 months and just over a week old.