The Idahoan Signature Russets Mashed Potatoes are served with beef and wild rice meatballs that have been baked, cooked in a wine-based mushroom sauce, then served.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound carrots, peeled and sliced
- 1 head cauliflower, trimmed and cut into bite-size florets
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup grated Parmesan cheese, or more to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 673 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent
This was easy and tasty. Made as written. Made with roasted Turkey tenderloin seasoned with sage, salt and more thyme. Thanks for a tasty Monday night dinner.
Made exact as a side to our meatloaf tonight. Amazing! We really like this!! Didn’t change a thing! Easy, simple yet flavorful. Thanks carina!! Great recipe!
This was pretty good. I used 2 heaping tbsp of fresh thyme and that was a bit overpowering. 2tbsp alone or even less would’ve been plenty and dried probably would’ve worked for this recipe. I used baby carrots cut in to 4 slivers (thats what i had on hand). I mixed the parm in before cooking. I put this in an aluminum pan and cooked it on low on the grill. Stirring it occasionally to prevent the bottom from burning. All in all it was a decent side dish and i will make it again (with less thyme). I think the grill was a nice added touch but would make it in the oven too.
I forgot to cover it at first, but the vegetables roasted nicely. I added some additional seasoning that I had left over as well and it gave it a bit more kick. Try a mixed seasoning with some cayenne in it. It’s easy to make, healthy and looks nice too.
Great taste, my husband and I both love it.
Excellent way to cook up vegetables! Made with chicken! Recipe was easy and delicious!
Delicious! Cooking time was perfect. Can’t wait to make this again!
I made this dish without the carrots and loved it ! So did my husband! Will make it again WITH the carrots.
Delicious! In Colorado with snow on the ground, I went out to my garden and found fresh thyme for this dish. My grandchildren loved it. Thanks Carina.
Also added a bit of butternut squash, substituted fresh oregano for the thyme because thyme wasn’t available
very tasty. The covering of the veggies and then uncovering really made a difference in the roasting process. But I did make a couple of adaptations. I used truffle oil, for a more earthy flavor, mixed colored carrots, and half smoked cheddar and half parm cheese because that is what I had in the fridge. Great flavors. Will make again. So simple
Delicious! I pre-cooked the vegetables a few minutes in the microwave before I transferred them to the baking pan just to save on the time I had the oven on and that worked great.
It was edible, but dull.
I followed the recipe as written and it was delicious. My kids asked for 3rds on the veggies tonight at dinner!
Loved the receipe and so happy to find it. I tried this receipe at a relatives house and tried to duplicate it. I didn’t know to cover the dish the first 20 minutes so veggies were undercooked. Covering it the first 20 minutes made the difference. I am taking this as a side dish for Easter and I know it is going to be a hit. It is great as leftovers the next day, hot or cold.
Very nice flavour mix here. The whole family liked it. Thank you carina for your recipe.