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Roasted Broccoli and Carrots

Roasted Broccoli and Carrots
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This Roasted Broccoli and Carrots recipe is a quick, wholesome, and flavorful side dish featuring tender-crisp vegetables with perfectly caramelized edges. Simple to prepare and packed with nutrients, it’s ideal for busy weeknights or impressing guests with a healthy addition to any meal.

Ingredients

Vegetables

  • Fresh Broccoli Florets – about 4 cups, firm and bright green
  • Carrots – 4 medium-sized, peeled and cut evenly into sticks or coins

Seasonings

  • Olive Oil – 2 to 3 tablespoons of extra virgin olive oil
  • Salt – 1 teaspoon, to taste
  • Freshly Ground Black Pepper – ½ teaspoon, or to taste
  • Garlic Powder – 1 teaspoon

Optional Additions

  • Lemon Juice – 1 tablespoon, for finishing
  • Red Pepper Flakes – pinch, for spicy twist
  • Fresh Herbs (rosemary, thyme, or oregano) – 1 to 2 teaspoons, chopped
  • Grated Parmesan Cheese – 2 tablespoons, for last 5 minutes of roasting
  • Toasted Pine Nuts or Slivered Almonds – 2 tablespoons, for garnish
  • Balsamic Reduction or Maple Syrup – drizzle as vegan glaze

Instructions

  1. Prep the Vegetables: Preheat your oven to 425°F (220°C). Wash broccoli and carrots thoroughly. Cut broccoli into bite-sized florets. Peel and slice carrots into sticks or coins, ensuring sizes are similar to the broccoli to allow even cooking.
  2. Season and Toss: In a large mixing bowl, combine the broccoli florets and carrot slices. Drizzle with 2 to 3 tablespoons of extra virgin olive oil. Sprinkle evenly with salt, freshly ground black pepper, and garlic powder. Toss well to coat all pieces thoroughly.
  3. Arrange and Roast: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or foil. Place it in the oven and roast for 20 to 25 minutes, turning the vegetables halfway through the cooking time to ensure even browning and crisp edges.
  4. Optional Finishing Touch: Once roasted, transfer the vegetables to a serving bowl. If desired, squeeze fresh lemon juice over them and sprinkle with fresh herbs and grated Parmesan cheese for added flavor. Garnish with toasted nuts or drizzle with balsamic reduction or maple syrup as preferred.

Notes

  • Cut vegetables into uniform sizes to guarantee even roasting and consistent texture.
  • Use enough olive oil to help the veggies brown and avoid sticking.
  • Avoid overcrowding the pan to ensure roasting rather than steaming.
  • Flip vegetables halfway through roasting for perfectly crisp edges.
  • Roast until vegetables are tender but still slightly firm to avoid mushiness.

Nutrition

Keywords: roasted broccoli, roasted carrots, healthy side dish, easy vegetable recipe, gluten free, vegan option, quick side dish, roasted veggies

Find it online: https://sophiespace.com/roasted-broccoli-and-carrots/