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Spiced Roasted Cauliflower and Carrots

Photo: Romulo Yanes
Yield

Serves 4 (serving size: about 3/4 cup)

Ingredients

  • 3 cups small cauliflower florets
  • 2 cups thinly diagonally sliced carrot
  • 3 tablespoons olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pomegranate arils
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 154
  • fat 11 g
  • satfat 1.6 g
  • monofat 8.1 g
  • polyfat 1.1 g
  • protein 2 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 250 mg
  • calcium 48 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high. Combine cauliflower florets, carrot, olive oil, cumin, cinnamon, salt, and pepper in a large bowl. Spread on a foil-lined baking sheet. Broil 8 to 10 minutes, stirring once after 4 minutes. Top with pomegranate arils and cilantro.