Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted broccoli and carrots

Easy Roasted Broccoli and Carrots


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

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

  1. Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. 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.
  3. 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!).
  4. 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

Keywords: Roasted broccoli and carrots