Roasted Broccoli and Carrots
This simple and delicious roasted broccoli and carrots dish is perfect as a side for any meal. The caramelization from roasting enhances the natural flavors of the vegetables, making it a nutritious and tasty addition to your dinner table.
Equipment
- 1 baking sheet
- 1 parchment paper (optional)
- 1 mixing bowl
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups broccoli florets
- 2 cups carrots, sliced About 2 medium carrots.
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice Optional.
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easier cleanup (optional).
- In a mixing bowl, combine the broccoli florets and sliced carrots.
- Drizzle the olive oil over the vegetables and sprinkle the garlic powder, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20 minutes, stirring halfway through to ensure even cooking. Roast until the edges are crispy and the veggies are tender.
- Remove from the oven and drizzle with lemon juice if desired, tossing gently before serving.
Notes
Feel free to experiment by adding other seasonings like paprika, thyme, or balsamic vinegar for added flavor.
This dish can be served warm or at room temperature. It pairs well with grilled meats or served over grains.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days.