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Preheat the oven to 425°F (220°C). Spread the cauliflower florets and carrot pieces on a large rimmed baking sheet in a single layer. Drizzle with 2 tbsp of the olive oil and sprinkle with 1/2 tsp of the salt, then toss to coat evenly.
Roast the vegetables for 25–30 minutes, flipping once halfway through, until the cauliflower is deeply golden at the edges and the carrots are tender when pierced with a fork.
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