Roasted Carrots and Cauliflower with Kale

17 Dec

This healthy and hearty dish combines the natural sweetness of roasted carrots and cauliflower with the slight bitter bite of kale to make for an interesting combination of flavors with every forkful.  The salty Parmesan adds a little something special, though keeping the amounts to a minimum keeps this dish healthy.  There is a nice variation in color that makes this dish pleasing to the eyes as well as the palate.  The dish was surprisingly filling and served as a main course for us – though it would also make a delicious accompaniment to pretty much any protein.

Roasted Carrots and Cauliflower with Kale

1 large bunch kale, center ribs removed, roughly chopped (about 4 cups, lightly packed)

5-6 medium carrots, peeled and cut into 1″ chunks

1 small head cauliflower, cut into florets

3-4 tbs. olive oil, divided

1/2 tsp. crushed red pepper flakes

Kosher salt and freshly cracked black pepper

1/4 cup white wine

Parmesan cheese, for serving

Preheat oven to 350º.

On a tinfoil-covered baking sheet, toss together cauliflower and carrots with2-3 tbs.  olive oil, crushed red pepper flakes, kosher salt, and freshly cracked black pepper.  Place in the oven and roast 20-25 minutes, shaking 2-3 times to ensure even cooking, until tender and lightly browned.

Heat remaining olive oil in a large sauté pan.  Add kale and cook until slightly wilted, tossing frequently.  Add wine and cook another 1-2 minutes until mostly wilted.  Add roasted vegetables and toss to combine and heat vegetables through, another 2-3 minutes.

Serve topped with Parmesan cheese.

One Response to “Roasted Carrots and Cauliflower with Kale”


  1. Geauga Family Farms Winter CSA – Week Six « Kelseyincleveland's Blog - December 17, 2011

    […] I am proud of myself for using more lettuce than usual last week.  I made a lot of over-easy and poached eggs on top of lettuce with a splash of vinegar (balsamic or rice wine) as a delicious late breakfast or lunch – the creamy yolk combines with the vinegar to provide a delicious dressing of sorts.  We have some leftover potatoes (regular and sweet potato), onions, butternut squash, and cauliflower.  Each of the delicious lamb stews that I prepared used up lots of CSA ingredients, as did the sweet potato and carrot soup.  I also made a side dish chock full of roasted CSA ingredients I will be posting in the next few days [roasted carrots and cauliflower with kale]. […]

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