Description
This recipe for Roasted Broccoli and Carrots delivers a delightful combination of tender-crisp vegetables with caramelized edges, seasoned to perfection with garlic, onion, and a hint of lemon. A versatile and nutritious side dish that pairs well with any main course.
Ingredients
Scale
Broccoli:
- 3 cups broccoli florets
Carrots:
- 3 cups carrots (peeled and sliced on the diagonal)
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Toss Vegetables: In a bowl, coat broccoli and carrots with olive oil, garlic powder, onion powder, salt, and pepper.
- Roast: Spread vegetables on the baking sheet and roast for 20–25 minutes, flipping halfway through.
- Finish: Drizzle with lemon juice or sprinkle with Parmesan before serving.
Notes
- Cut vegetables uniformly for even cooking.
- Enhance with red pepper flakes or balsamic glaze for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
