Description
Mix up your side dish routine with roasted broccoli and carrots! This pair has the perfect flavor and color contrast, and they come out tender and browned.
Ingredients
Scale
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
- 3 medium carrots
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- Fresh ground pepper
- 1 small garlic clove (optional)
- 1 lemon wedge (optional)
Instructions
- Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo). Peel the carrots and slice them into 1/2-inch rounds.
- Mix the vegetables with the olive oil and the kosher salt. Roast for 20 to 25 minutes, until tender and slightly browned (no need to stir!).
- Remove the pan from the oven. If using, grate the garlic onto the pan and add the lemon juice. Use a spoon to gently toss it all together (separating any grated garlic that clumps together). Serve immediately.
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Vegan
