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Roasted Broccoli and Carrots

Roasted Broccoli and Carrots
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A quick, healthy, and delicious side dish featuring roasted broccoli florets and sweet carrots caramelized to perfection. This easy recipe uses simple ingredients to deliver vibrant colors, satisfying textures, and rich flavors—ideal for busy weeknights or elegant dinners.

Ingredients

Main Ingredients

  • Fresh Broccoli Florets – 4 cups, firm and bright green
  • Carrots – 3 medium, peeled and cut into uniform sticks or rounds
  • Olive Oil – 2 tablespoons
  • Garlic Powder – 1 teaspoon
  • Sea Salt – 1 teaspoon
  • Black Pepper – ½ teaspoon

Optional Ingredients

  • Fresh Herbs (Rosemary or Thyme) – 1 tablespoon, chopped
  • Cayenne Pepper or Red Pepper Flakes – pinch, for a spicy kick
  • Lemon or Orange Zest – 1 teaspoon, for citrus brightness
  • Balsamic Glaze – 1 tablespoon, for drizzling
  • Parmesan or Nutritional Yeast – 2 tablespoons, grated or sprinkled
  • Fresh Dill or Parsley – 1 tablespoon, chopped for herb infusion

Instructions

  1. Preheat and Prepare: Preheat your oven to 425°F (220°C) for perfect roasting. Wash the broccoli and carrots thoroughly. Cut broccoli into bite-sized florets and slice carrots evenly into sticks or rounds to ensure they roast uniformly.
  2. Season the Vegetables: Place the broccoli and carrots in a large mixing bowl. Drizzle with olive oil, then sprinkle sea salt, black pepper, and garlic powder evenly over the vegetables. Toss well to coat all pieces thoroughly with oil and seasonings.
  3. Spread and Roast: Arrange the vegetables in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Avoid overcrowding to prevent steaming. Roast in the preheated oven for 20-25 minutes, stirring halfway through to brown all sides evenly.
  4. Final Touches: After roasting, let the vegetables cool for a few minutes. Toss with optional fresh herbs or a squeeze of lemon juice to brighten flavors before serving. Add any optional toppings like balsamic glaze or Parmesan if desired.

Notes

  • Cut vegetables into uniform pieces to ensure even cooking and prevent burning or undercooking.
  • Spread the veggies out on the baking sheet to achieve a crispy texture instead of steaming.
  • Roast at high heat (425°F) to caramelize sugars for deep flavor and crispy edges.
  • Experiment with different oils like avocado or walnut oil for variety in taste.
  • For frozen vegetables, thaw and pat dry well to avoid sogginess during roasting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze roasted vegetables by spreading them on a tray individually before bagging; thaw overnight before reheating.
  • Reheat in a hot oven or toaster oven at 375°F for 10 minutes to restore crispiness; avoid microwaving.

Nutrition

Keywords: roasted broccoli, roasted carrots, healthy vegetable side, easy vegetable recipe, gluten-free side dish, vegan side dish, caramelized vegetables

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