Last Updated on March 28, 2021 by Renee’
AIP, Paleo, Whole 30, Gluten Free & Vegan
The first time I saw a bag of Rainbow Carrots, I knew I had to buy them. And, they were organic (no nasty chemicals)! Double bonus! I’m all about eating the 
colors of the rainbow, so these totally fit the bill. I love a pretty dish!
The first time I had Rainbow Carrots I decided to roast them in the oven whole. They were so pretty, I didn’t want to cut them. Roasting is my favorite way to do root veggies It is sooo easy!
But this time I decided to cut them into big chunks about 1-2 in. and mix with cauliflower. I’m all about saving time, so roasting them at the same time saves time & clean-up. You could always put the chicken in there too for a one-pan dish! I made my Pan-Fried Chicken Thighs because they are my husband’s favorite!
This dish is so full of healthy vitamins such as Vitamin A, Vitamin C, folate, Vitamin K, B complex vitamins and Vitamin E & many more…
Carrots have powerful health benefits including beautiful skin, cancer prevention, anti-aging and many more. Carrots are rich in beta-carotene. This is converted into vitamin A in the liver. It has also been shown to protect against macular degeneration and cataracts, So make sure you eat your carrots!
Cauliflower has anti-inflammatory benefits, prevents cancer, aids in digestion, cardiovascular benefits, lowers cholesterol & many more. So eat your cauliflower too! This is a perfect side dish to accompany any meal.
According to USDA One Serving (1 cup) of raw Carrots contains:
- Vitamin A: 21383 IU (428% DV)
- Vitamin K: 16.9 mcg (21% DV)
- Vitamin C: 7.6 mg (13% DV)
- Potassium: 410 mg (12% DV)
- Vitamin B6: 0.2 mg (9% DV)
- Manganese: 0.2 mg (9% DV)
- Thiamin: 0.1 mg (6% DV)
- Niacin: 1.3 mg (6% DV)
- Folate: 24.3 mcg (6% DV)
- Vitamin E: 0.8 mg (4% DV)
- Riboflavin: 0.1 mg (4% DV)
- Calcium: 42.2 mg (4% DV)
- Magnesium: 15.4 mg (4% DV)
- Phosphorus: 44.8 mg (4% DV)
According to the USDA One Serving (1 cup) of Cauliflower contains:
- Vitamin C: 46.4 mg (77 % DV)
- Vitamin K: 16 mcg (20 percent DV)
- Folate 57: micrograms (14 % DV)
- Vitamin B6: 0.2 mg (11 % DV)
- Potassium: 303 mg (9 % DV)
- Manganese: 0.2 mg (8 %DV)
- Pantothenic acid0: 7 mg (7 % DV)
- Thiamine: 0.1 mg (4 % DV)
- Riboflavin: 0.1 mg (4 % DV)
- Magnesium: 15 mg (4 % DV)
- Phosphorus; 44 mg (4 % DV)
Ingredients:
- 1 bunch of rainbow carrots or 1 bag
- 1 head of cauliflower chopped (can use 1 bag of frozen) Could also use broccoli or a combo of each.
- 2 Tbs of EVOO (Extra Virgin Olive Oil) or Fat of choice (I just drizzle to coat)
- 1 tsp of herbs of choice (this is what I used)
- 1 tsp. of garlic powder
- sea salt to taste
Directions:
- Preheat oven to 350*
- Toss carrots & cauliflower with EVOO, herbs, sea salt & garlic powder
- Put in a baking dish & bake for about 30-40 min. or until tender & starting to brown stirring 1/2 way through.
I hope you enjoy this easy, healthy, delicious side dish!
Serve with:
*Scroll down for printable recipe card.
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