Roasted Broccoli and Carrots
This delicious Roasted Broccoli and Carrots recipe combines the natural sweetness of carrots with the earthy flavor of broccoli, roasted to perfection. It serves as a healthy side dish that pairs well with a variety of main courses.
Equipment
- 1 Baking sheet
- 1 Parchment paper (optional)
- 1 Large bowl
- 1 Measuring cups
- 1 Measuring spoons
- 1 Spatula or wooden spoon
Ingredients
- 4 cups broccoli florets About 1 large head of broccoli.
- 4 medium carrots Peeled and sliced into rounds.
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon lemon juice Optional.
- 2 tablespoons grated Parmesan cheese Optional, for serving.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the broccoli florets and sliced carrots.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.
- Line a baking sheet with parchment paper for easy cleanup (optional). Spread the coated broccoli and carrots in a single layer on the baking sheet.
- Roast the vegetables in the preheated oven for 25 minutes, or until they are tender and slightly charred, stirring halfway through to promote even cooking.
- Remove the roasting pan from the oven. If desired, drizzle with lemon juice and toss gently.
- Serve hot, optionally topped with grated Parmesan cheese.
Notes
Adjust the cooking time if you prefer your vegetables more tender or less charred.
Feel free to experiment with different spices or add other vegetables like bell peppers or Brussels sprouts.
This dish can be made ahead of time and reheated in the oven to maintain its crispiness.