If you want to take your roasted vegetables up a notch, this simple recipe is a winner. Tender, seasoned roasted carrots and cauliflower are finished with a sprinkle of mozzarella for a lovely melted, gooey finish that both kids and adults will love. It makes a flavorful, colorful side that’s easy to prepare and great for weekly meal prep.
This post contains affiliate links. When you click these links I may earn a small commission at no extra cost to you. It helps support the site and the creation of new recipes. Thank you for your support.
Why you’ll love this recipe
- Delicious and satisfying. Carrots and cauliflower roast up with great texture and flavor. Adding a bit of mozzarella at the end creates a creamy, melty finish that makes veggies feel indulgent.
- Nutritious and convenient. Both vegetables are packed with vitamins, minerals and fiber. This side reheats well, so it’s ideal for meal prep and weeknight dinners.
- Easy to customize. Swap spices or cheese to change the flavor profile — try cheddar, gruyère, gouda or an Italian mix. Adjust seasonings to suit your taste.
Key ingredients
- Cauliflower: one medium head, broken into florets (or pre-chopped if you prefer).
- Carrots: about 1 pound (roughly 5–6 carrots). Slice on a diagonal into pieces similar in size to the cauliflower so everything cooks evenly.
- Spices: garlic powder, onion powder, smoked paprika, salt and black pepper form a simple, flavorful blend.
- Oil: avocado oil or extra-virgin olive oil works well for roasting.
- Shredded mozzarella: freshly shredded from a block melts best, but pre-shredded works fine.
How to make cheesy roasted carrots and cauliflower
- Preheat the oven to 400°F (200°C).
- Chop carrots and cauliflower into bite-size pieces and spread them in a single layer on a large baking sheet.
Combine the garlic powder, onion powder, smoked paprika, salt and pepper in a small bowl.
Drizzle oil over the veggies and toss with a spatula or clean hands until evenly coated.
Sprinkle the spice mix over the vegetables and toss again to coat. Roast in the preheated oven for 28–33 minutes, stirring once halfway through to promote even browning.
When the vegetables are fork-tender, remove the baking sheet from the oven and immediately sprinkle the hot veggies with shredded mozzarella. Toss to combine so the cheese melts into the warm vegetables, then adjust seasoning and serve.
More recipes to try
- Air Fryer Butternut Squash
- Spaghetti Squash Pizza Casserole
- Potato, Cauliflower & Leek Soup
- Kale Salad with Beets and Orange Vinaigrette
- Brussels Sprouts with Pancetta and Parmesan
Tips and frequently asked questions
- Cut carrots to a similar size as the cauliflower so everything finishes cooking at the same time.
- Storage: Keep leftovers refrigerated in an airtight container for up to 5 days.
- Don’t overcrowd the pan. Give the vegetables space to roast rather than steam so they get golden edges.
- Customize the seasoning. Increase salt or pepper, omit smoked paprika, or add cayenne or red pepper flakes for heat. Finish with fresh herbs if desired.
- Dry the vegetables well after washing. Excess moisture prevents good browning.
- If the pan looks dry halfway through, add a little more oil or a light spray of cooking oil before finishing the roast.
- If you make this recipe and enjoy it, please consider leaving a star rating and review — it helps readers find trusted recipes.
- Follow the author on social channels or subscribe to the newsletter to get more recipes and updates.
Cheesy Roasted Carrots and Cauliflower
Priscilla Lawrence
Pin Recipe
Rate Recipe
Equipment
-
large baking sheet
-
small bowl
-
spatula
Ingredients
- 1 pound carrots about 5 to 6 carrots
- 1 head cauliflower medium
- 1 tablespoon avocado or olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- ½ cup shredded mozzarella
- fresh chopped parsley optional
Instructions
-
Preheat oven to 400° Fahrenheit.
-
Chop the carrots and cauliflower into bite-size pieces, then add them to a large baking sheet.
-
Mix garlic powder, onion powder, smoked paprika, salt and pepper until well combined.
-
Drizzle oil over the veggies and toss with a spatula or hands until coated.
-
Sprinkle the spice mix over the vegetables and toss again. Roast for 28–33 minutes, stirring halfway through.
-
When the vegetables are fork-tender, remove from the oven and sprinkle with shredded mozzarella. Toss to combine, taste and adjust salt and pepper if needed, then serve.
Notes
- Cooking time can vary a few minutes depending on your oven.
Nutrition
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that aren’t overly complicated. I’m a mom, former certified nutritionist, recipe developer and food photographer.