When you're looking for a quick and healthy side dish, roasted broccoli and carrots is the way to go. This one pan recipe is simple to make and results in tender, delicious vegetables. This simple recipe only requires a few ingredients, and it's perfect for busy weeknights.
4cupsfresh broccoli floretsrinsed and chopped into bite-sized pieces
3-4fresh carrotsrinsed and peeled
1bulb garlic separated into cloves
2tablespoonsolive oil
½teaspoonsalt
1/.4teaspoonblack pepper
Instructions
Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) with the rack set in the center of the oven. Prepare a large sheet pan with parchment paper.
Wash and chop broccoli into 1-inch pieces.
Peel the carrots, rinse, and cut diagonally into ¼-inch slices. Add the carrots to the bowl.
Separate the cloves of garlic. Place the cloves on a cutting board, and with a large knife and some pressure, press down on each garlic clove until it peels. Discard the paper and trim away the root end of each clove; add to bowl.
Add oil, salt, and pepper to the bowl. Toss with tongs, making sure your seasonings are evenly distributed.
Scatter vegetables on the sheet pan. Roast 15 minutes. Rotate the pan 180 degrees and roast another 10 minutes. Remove pan from the oven. Serve hot.
Notes
Do Not Crowd the Pan Roasted vegetables caramelize and char a little when air circulates around them, making them so good. Make sure you don't overcrowd the pan.Parchment PaperParchment paper has a heat rating on the box. Some brands only go up to 350 degrees and then the paper starts to burn. Others are good to 400 degrees. Check the package and if the box says not to use over 350 degrees, lower the heat and extend the roasting time by about 10 minutes.Substitutions:
Broccoli - use cauliflower or halved Brussels sprouts.
Carrots - try a different root vegetable, such as parsnips. How about radishes? Radishes roast nicely too!
Garlic - mix in a teaspoon of garlic powder if you prefer not to use fresh garlic.
Salt - in place of salt, use Mrs. Dash, or just leave it out.
For Additional Flavor:
Spicy - sprinkle red chili flakes over all the veggies before placing the sheet pan in the oven.
Fresh herbs - add a tablespoon or two of fresh herbs such as thyme or chopped rosemary to the mixing bowl before roasting. Top add fresh parsley, chop it finely, and sprinkle over all after it is removed from the oven so it doesn't burn.
Lemon - Before serving, grate organic lemon rind over the finished dish. Serve with lemon wedges.
How to Reheat Roasted VegetablesYou can reheat his dish, or any roasted vegetable dish, in a hot skillet with a teaspoon of olive oil or butter for a few minutes.
Nutrition Facts
Roasted Broccoli and Carrots
Amount per Serving
Calories
119.4
% Daily Value*
Total Fat
7.5
g
12
%
Saturated Fat
1.1
g
7
%
Sodium
347.3
mg
15
%
Potassium
427.2
mg
12
%
Carbohydrates
12.4
g
4
%
Fiber
3.7
g
15
%
Sugar
3.4
g
4
%
Protein
3.2
g
6
%
Net Carbohydrates
8.7
g
* Percent Daily Values are based on a 2000 calorie diet.
Calories
119.4
Net Carbohydrates
8.7
g
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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