Roasted Broccoli, Cauliflower & Carrots
Roasted broccoli, cauliflower, and carrots with garlic is an easy sheet pan recipe made with fresh vegetables. Roast until tender with lightly browned crispy edges. This dish makes a simple side dish that works for meal prep or any dinner.
Ingredients
- ½ head cauliflower, cut into florets
- 2 heads broccoli, cut into florets
- 2-3 large carrots, peeled and cut into ½-inch thick coins
- 6 cloves garlic peeled
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh thyme, parsley or basil can be used too for garnish
Instructions
- Preheat your oven to 400 °F and adjust the oven rack to the center position. Line a sheet pan with parchment paper.
- Cut the cauliflower and broccoli into florets and slice the carrots into half-inch-thick rounds. Place them in a large mixing bowl.
- Add the olive oil, salt, and pepper. Mix well with your hands to coat the surface of each piece.
- Spread the vegetables and garlic in a single layer on the baking sheet. Make sure they are not too crowded so they roast evenly.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and lightly browned. There is no need to stir or toss them.
- Remove the vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Notes
Storage
Store roasted mixed vegetables in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a 350°F oven for 8–10 minutes or heat in a skillet over medium until warmed through.
Nutrition
Calories: 151.4kcalCarbohydrates: 18.2gProtein: 6.3gTotal Fat: 7.9gSaturated Fat: 1.2gSodium: 675.1mgPotassium: 814.4mgFiber: 6.4gSugar: 5.5gNet Carbohydrates: 11.8g
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