Roasted Broccoli and Carrots
This delicious and healthy roasted broccoli and carrots dish makes a perfect side for any meal. The roasting process brings out the natural sweetness of the vegetables while providing a satisfying crunch. Ideal for a quick weeknight dinner or a festive gathering.
Equipment
- 1 baking sheet
- 1 parchment paper optional
- 1 mixing bowl
- 1 cutting board
- 1 measuring spoons
- 1 tongs or spatula
Ingredients
- 2 cups broccoli florets About 200 grams.
- 2 cups carrots, sliced About 200 grams.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme Optional.
- 1 tablespoon lemon juice Optional.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and prepare the vegetables: cut the broccoli into florets and slice the carrots into even rounds.
- In a mixing bowl, combine the broccoli florets and sliced carrots. Drizzle with olive oil, then sprinkle with garlic powder, salt, black pepper, and dried thyme, if using. Toss well to coat all the vegetables evenly.
- Line a baking sheet with parchment paper for easy cleanup (optional). Spread the vegetables in a single layer on the baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized at the edges. Toss the vegetables halfway through cooking for even roasting.
- Remove from the oven and drizzle with lemon juice, if desired, for a fresh flavor. Serve warm.
Notes
Feel free to customize this recipe by adding other vegetables like bell peppers or onions.
You can adjust the seasoning according to your taste preferences.
This dish pairs well with grilled meats, fish, or as part of a vegetarian meal.