Honey Cinnamon Roasted Root Vegetables & Cauliflower
Honey Cinnamon Roasted Root Vegetables & Cauliflower
Ingredients
For the Vegetables
- 3 carrots, medium, peeled and chopped into 1-inch pieces
- 2 parsnips, medium, peeled and chopped into 1-inch pieces
- 1 head cauliflower, cut into 1 1/2-inch florets
- 3 beets, medium, peeled and chopped into 1/2-inch pieces
- 1 onion, large, chopped into 1-inch pieces
For the Seasoning
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 tablespoon Bragg Liquid Aminos, or soy sauce
Instructions
- 1
Prepare the vegetables: Peel and chop the carrots and parsnips into 1-inch bite-sized pieces. Cut the cauliflower into 1 1/2-inch florets. Peel and chop the beets into slightly smaller 1/2-inch pieces, as they take longer to cook. Chop the onion into 1-inch pieces.
⏱️ 15 min
- 2
Preheat your oven to 300°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 300
- 3
Arrange the chopped carrots, parsnips, cauliflower, and onion on one side of the prepared baking sheet. Place the chopped beets on the other side, keeping them separate to prevent their vibrant color from bleeding onto the lighter vegetables.
⏱️ 2 min
- 4
In a small bowl, whisk together the olive oil, kosher salt, black pepper, garlic powder, honey, ground cinnamon, and Bragg Liquid Aminos (or soy sauce) until well combined.
⏱️ 2 min
- 5
Wearing gloves (to avoid beet stains), drizzle half of the seasoning mixture over the carrots, parsnips, cauliflower, and onion. Toss thoroughly to ensure all vegetables are evenly coated. Drizzle the remaining seasoning mixture over the beets and toss them separately until coated.
⏱️ 3 min
- 6
Spread the vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. Roast in the preheated oven at 300°F for 50 minutes, or until the vegetables are tender when pierced with a fork.
⏱️ 50 min•🌡️ 300
- 7
Increase the oven temperature to 425°F. Continue to roast for another 10-15 minutes, or until the vegetables are nicely caramelized and slightly crisp at the edges. Keep an eye on them to prevent burning.
⏱️ 15 min•🌡️ 425
- 8
Carefully remove the baking sheet from the oven. Serve the roasted vegetables immediately as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Cinnamon Roasted Root Vegetables & Cauliflower
Ingredients
For the Vegetables
- 3 carrots, medium, peeled and chopped into 1-inch pieces
- 2 parsnips, medium, peeled and chopped into 1-inch pieces
- 1 head cauliflower, cut into 1 1/2-inch florets
- 3 beets, medium, peeled and chopped into 1/2-inch pieces
- 1 onion, large, chopped into 1-inch pieces
For the Seasoning
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 tablespoon Bragg Liquid Aminos, or soy sauce
Instructions
- 1
Prepare the vegetables: Peel and chop the carrots and parsnips into 1-inch bite-sized pieces. Cut the cauliflower into 1 1/2-inch florets. Peel and chop the beets into slightly smaller 1/2-inch pieces, as they take longer to cook. Chop the onion into 1-inch pieces.
⏱️ 15 min - 2
Preheat your oven to 300°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 300 - 3
Arrange the chopped carrots, parsnips, cauliflower, and onion on one side of the prepared baking sheet. Place the chopped beets on the other side, keeping them separate to prevent their vibrant color from bleeding onto the lighter vegetables.
⏱️ 2 min - 4
In a small bowl, whisk together the olive oil, kosher salt, black pepper, garlic powder, honey, ground cinnamon, and Bragg Liquid Aminos (or soy sauce) until well combined.
⏱️ 2 min - 5
Wearing gloves (to avoid beet stains), drizzle half of the seasoning mixture over the carrots, parsnips, cauliflower, and onion. Toss thoroughly to ensure all vegetables are evenly coated. Drizzle the remaining seasoning mixture over the beets and toss them separately until coated.
⏱️ 3 min - 6
Spread the vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. Roast in the preheated oven at 300°F for 50 minutes, or until the vegetables are tender when pierced with a fork.
⏱️ 50 min•🌡️ 300 - 7
Increase the oven temperature to 425°F. Continue to roast for another 10-15 minutes, or until the vegetables are nicely caramelized and slightly crisp at the edges. Keep an eye on them to prevent burning.
⏱️ 15 min•🌡️ 425 - 8
Carefully remove the baking sheet from the oven. Serve the roasted vegetables immediately as a delicious side dish.
⏱️ 1 min