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  • Brittany Sparks

Easy Roasted Purple Cauliflower & Carrots

This is a super easy recipe that makes a beautiful vegetable side dish. I love the color purple and I have to say that I am a little obsessed with purple cauliflower, so when I see it at the store or farmers market it will always end up in my cart. But what’s not to love, it is packed with nutrients and will brighten up your plate.

This super easy dish is fast to make and no clean up! Leftover roasted veggies are great in salads and they are low in calories and packed with nutrients. This is a heart healthy and diabetic friendly side dish.

Anthocyanins are what give this cauliflower its purple pigment. They come from the flavonoid phytochemical family. Some research shows that anthocyanins have potent antioxidant properties. Antioxidants help protect the cells in our body from damage from forms of oxygen called free radicals. Antioxidants also have many other roles that are still being studied.


Easy Roasted Purple Cauliflower & Carrots

Author: Brittany Sparks

Makes: 10 (1/2 cup) Servings

Diabetic & Heart Healthy Dish

Prep Time: 10 min

Cook Time: 40 min

Total Time: 50 min


  • 2 Cups Carrots, cut into ½ inch pieces (~4 large carrots)

  • 5 Cups Cauliflower, cut into florets (~1 small head of cauliflower)

  • 2 Tbsp Olive Oil

  • 1 Tsp Garlic Powder

  • ½ Tsp Salt

  • ½ Tsp Pepper


  1. Preheat the oven to 400 Degrees.

  2. Place all the ingredients in a large bowl or large zip top bag and toss to combine.

  3. Line a baking sheet with parchment paper or Aluminum Foil and spread the vegetable mixture evenly onto the baking sheet.

  4. Bake for 30 to 40 minutes or until carrots are tender. Halfway through baking stir the veggies around to allow for even browning.

Nutrition Facts

Serving Size (1/2 Cup)

Calories 49, Total Fat 2.9 g, Saturated Fat 0.4 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0.3 g, Sodium 150 mg, Total Carbohydrate 5.4 g, Dietary Fiber 1.8 g, Protein 1.3 g, Potassium 244 mg, Phosphorous 34 mg


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