Recipe Detail

Roasted Cauliflower, Peppers and Carrots

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Number of Servings:


  1. 1/2 heads - cauliflower cut into florets
  2. 2 - green peppers seeded, sliced
  3. 2 cups - baby carrots
  4. 2 cloves - garlic peeled, coarsely minced
  5. - lemon juice from half lemon
  6. 1/4 cups - olive oil
  7. - salt and pepper
  8. - parmesan cheese


Preheat oven to 400 degrees F. Place cauliflower florets, pepper slices and carrots in a large bowl or ziploc bag. In small bowl mix together olive oil, garlic (or garlic powder) and lemon juice. Toss vegetables with liquid mixture 'til vegetables are well-coated.
Place vegetables in baking dish and sprinkle with salt and pepper.
Roast vegetables, uncovered, for 25-30 minutes, or until tops of vegetables are lightly brown. Remove from oven and sprinkle generously with Parmesan cheese before serving.


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