Savory Carrots & Cauliflower

Is your pantry or kitchen cabinet full of spices you don’t know what to do with or even know where to begin on a recipe to use them in?! Well you’ve come to the right place!

Welcome to our Culinary Corner for people who want to live Slimmer, Smarter & Sexier Lives!  Because we’re committed to getting you Cookin’ Good and Lookin’ Good, we’re going to feature different spices all year long – benefits, how to use them and delish recipes to try them in. Can’t wait? We can’t either – to share all this great info with you!

Looking for more veggie-containing recipes?  Please feel free to search this site!  And here are a few to try…

Creamy Cauliflower Mac ‘n Cheese

Spaghetti Squash with Tomato Sauce and Parmesan Cheese

Caramelized Cauliflower

 

Allspice Carrots & Cauliflower

Natural allspice is an unripe berry from an evergreen tree, but when it’s ground up, it smells like heaven with a mixture of cloves, cinnamon and nutmeg. It pairs well with meats like chicken, and a dash in your soup or even in your baked goods like cakes and cookies transforms a dish! And as you’ll see in our recipes, it can really wake up and make some of the flavors in veggies come alive.

It’s known to help with digestive issues and reduce pain. Allspice is full of antioxidants as well, which help to protect your body from free radicals that damage your body.  And let’s not forget that allspice is calorie and sodium-free—both so helpful when it comes to Cookin’ Good and Lookin’ Good!

To make the most of your spice collection here’s a delish recipe – Allspice Carrots & Cauliflower; that includes our featured spice – allspice!

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Savory Carrots & Cauliflower

Serves: 6

 

Ingredients

2 pounds carrots, cut into coins

1 pound cauliflower florets, cut into 2-inch chunks*

extra-virgin olive oil, in a spray container

1 tsp. ground allspice

Salt and ground black pepper, to taste

3 large garlic cloves, minced

*It’s Ok to substitute some cauliflower for broccoli, we did here.

 

Directions

1. Preheat the oven to 450°F.

2. Steam carrots and cauliflower in steamer until tender, then drain.  (As an alternative, you can bring 5 quarts of water to a boil. Add the carrots and cauliflower and cook for about 10 minutes or so, until a fork inserted comes out easily but still have some firmness.  Carrots may take a bit longer than the cauliflower.  Drain thoroughly.)

3. On a baking sheet, spray the carrots and cauliflower with enough oil to coat them  and then toss them with the allspice and salt and pepper to taste. Roast for 20 to 25 minutes, shaking and turning often about 3 -4 times, until nicely seared and golden on the outside.

4. Remove the pan from the oven and add the garlic and toss to combine evenly. Add salt and pepper to taste  and Enjoy!!

 

Nutrition Facts: 96 calories, 2 g fat, 0 g saturated fat, 126 mg sodium, 19 g carbs, 6 g fiber, 9 g sugar, 3 g protein

 

Thanks to our wonderful intern Rachael Heilner for compiling the research for this post.

 

For more than 100 delicious recipes, a 10-day Weight Loss Jumpstart and Detox Plan, plus a GET HEALTHY plan please check out The Nutrition Twins’ Veggie Cure.

 

Savory Carrots & Cauliflower
 
Serves: 6 Nutrition Facts: 96 calories, 2 g fat, 0 g saturated fat, 126 mg sodium, 19 g carbs, 6 g fiber, 9 g sugar, 3 g protein
Author:
Ingredients
  • 2 pounds carrots, cut into coins
  • 1 pound cauliflower florets, cut into 2-inch chunks*
  • extra-virgin olive oil, in a spray container
  • 1 tsp. ground allspice
  • Salt and ground black pepper, to taste
  • 3 large garlic cloves, minced
  • *It’s Ok to substitute some cauliflower for broccoli, we did here.
Instructions
  1. Preheat the oven to 450°F.
  2. Steam carrots and cauliflower in steamer until tender, then drain. (As an alternative, you can bring 5 quarts of water to a boil. Add the carrots and cauliflower and cook for about 10 minutes or so, until a fork inserted comes out easily but still have some firmness. Carrots may take a bit longer than the cauliflower. Drain thoroughly.)
  3. On a baking sheet, spray the carrots and cauliflower with enough oil to coat them and then toss them with the allspice and salt and pepper to taste. Roast for 20 to 25 minutes, shaking and turning often about 3 -4 times, until nicely seared and golden on the outside.
  4. Remove the pan from the oven and add the garlic and toss to combine evenly. Add salt and pepper to taste and Enjoy!!

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