Description
Roasted Broccoli and Carrots is a simple, flavorful side dish anyone can make. Roasting brings out the natural sweetness of the vegetables, making them tender inside with slightly caramelized edges. This recipe proves healthy cooking does not need to be complicated.
Ingredients
- 8 medium carrots (about 1 lb), peeled and sliced in half into 2-inch sticks
- 1 lb broccoli florets, chopped
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- Fresh cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili flakes
- 1/3 cup grated parmesan cheese (optional, for topping)
- Fresh chopped parsley for topping
Instructions
- Preheat your oven to 425°F.
- Cut the carrots and broccoli if not already prepared. Place them on a large-rimmed sheet pan in an even layer and drizzle with olive oil.
- In a small bowl, mix together salt, pepper, Italian seasoning, garlic powder, and red chili flakes. Sprinkle evenly over the vegetables and toss well to coat.
- Bake in the oven for 25 to 30 minutes, flipping halfway through. Remove when the carrots are tender and the vegetables are golden and caramelized.
- Sprinkle with parmesan cheese after removing from the oven. Serve warm, garnished with chopped parsley.
Notes
- If carrots are thick, leave the thinner ends whole and slice the thicker tops in half for even cooking. Baby carrots can also be used for convenience.
- Avoid chopping the carrots too small, as they may overcook and lose their crisp texture before browning properly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American