Roasted Broccoli and Carrots
Looking for a quick and healthy side dish that’s packed with flavor? This Roasted Broccoli and Carrots recipe brings out the best in these veggies—crispy edges, tender bites, and a natural sweetness that makes them irresistible.
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Servings: 4
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Ingredients
- 4 cups fresh broccoli florets, rinsed and chopped into bite-sized pieces
- 3–4 fresh carrots, rinsed, peeled, and sliced diagonally (¼-inch thick)
- 1 bulb garlic, cloves separated and peeled
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (204°C) and position the rack in the center. Line a large baking sheet with parchment paper.
- Prepare the vegetables:
- Chop the broccoli into 1-inch pieces.
- Slice the carrots diagonally into ¼-inch pieces.
- Lightly crush each garlic clove with the side of a knife to remove the peel.
- Season: Place all vegetables in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
- Roast: Spread the vegetables evenly on the prepared baking sheet. Roast for 15 minutes, then rotate the pan and continue roasting for another 10 minutes until tender and slightly caramelized.
- Serve hot and enjoy!
Flavor Variations
- Spicy Kick: Sprinkle with red pepper flakes before roasting.
- Herb-Infused: Mix in 1–2 tablespoons of fresh thyme or chopped rosemary before roasting. Finish with finely chopped parsley after baking.
- Bright & Citrusy: Grate fresh lemon zest over the roasted vegetables and serve with lemon wedges.
Reheating Tip
- To reheat, warm a skillet over medium heat with a teaspoon of olive oil or butter. Sauté for a few minutes until heated through.