Roasted Broccoli and Carrots
When you need a quick and healthy side dish, roasted broccoli and carrots is the way to go. This one-pan recipe comes together fast and delivers delicious vegetables every time. Made with just a few simple ingredients, it's perfect for busy weeknights.
Ingredients
- 4 cups fresh broccoli florets, rinsed and chopped into bite-sized pieces
- 3-4 fresh carrots, rinsed and peeled
- 1 bulb garlic, separated into cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (204°C) 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 them, and cut them 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
For Additional Flavor:
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- Spicy - sprinkle red chili flakes over all the veggies before placing the sheet pan in the oven.
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- Fresh herbs - Add a tablespoon or two of fresh herbs, such as thyme or chopped rosemary, to the mixing bowl before roasting. Top with chopped fresh parsley and sprinkle over after it comes out of the oven so it doesn't burn.
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- Lemon - Before serving, grate organic lemon rind over the finished dish. Serve with lemon wedges.
Nutrition
Calories: 119.4kcalCarbohydrates: 12.4gProtein: 3.2gTotal Fat: 7.5gSaturated Fat: 1.1gSodium: 347.3mgPotassium: 427.2mgFiber: 3.7gSugar: 3.4g
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