Hazelnut Oil Roasted Carrots and Cauliflower

Hazelnut Oil Roasted Carrots and Cauliflower

Hazelnut Oil Roasted Carrots and Cauliflower

drizzled with my special seasoning, white balsamic syrup and toasted pepitas
This is so simple and tasty, and only takes 20 minutes to cook so there’s no excuse not to try it! Carrots are high in fiber and cauliflower is naturally high in fiber as well and provides antioxidants and phytonutrients that can help protect against cancer. Also, my special seasoning is anti-inflammatory. Add any grain or protein on the side if you like. If you find yellow or purple cauliflower, mix them in with the white.
Serves 4
Preheat oven to 375 degrees


  • 3 cups cauli flowerettes, of you can find purple and yellow cauliflower mix it to equal 4 cups
  • 8 baby colorful carrots, cut in half lengthwise,(I get mine from Trader Joe’s, they aren’t organic, but they are the prettiest)
  • 3 Tbsp hazelnut oil
  • 1 Tbsp Special Seasoning- (recipe below)
  • White Balsamic Glaze- found online and some high-end stores
  • ¼ cup toasted Pepitas

Special Seasoning-

  • 1 tsp cardamom powder
  • 2 Tbsp black pepper
  • 1 Tbsp powdered ginger
  • 3 Tbsp powdered turmeric
  • 1 tsp celery salt
  • 2 tsp smoked paprika

Mix well with a whisk and store in an airtight glass jar.


    • Preheat oven to 375 degrees. On a cookie sheet pan with sides, spread out your cauliflower and carrots, using one of each color of the carrots. Reserve the rest for another use. Drizzle with hazelnut oil and 1tablespoon of my special seasoning. Roast for 20-25 minutes, depending on how al dente you like your vegetables. Remove and place on a platter for family style  and drizzle with the white balsamic glaze or serve with a protein and/or a carbohydrate of your choice individually topping the vegetables with the glaze.