Roasted Broccoli and Carrots
Roasted broccoli and carrots are a simple, flavorful, and nutritious side dish that is easy to prepare and customize. With just a few ingredients and a quick roasting process, this dish offers a delicious way to enjoy vegetables with minimal effort.
Ingredients
- 8 medium carrots about 1 lb, peeled and cut into halves and 2-inch sticks (See Note 1)
- 1 lb broccoli florets chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Freshly cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili flakes
- 1/3 cup grated Parmesan cheese optional for topping
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 425°F.
- If not already prepped, cut the carrots and broccoli. Spread them in an even layer on a large-rimmed sheet pan and drizzle with olive oil.
- In a small bowl, combine the salt, pepper, Italian seasoning, garlic powder, and red chili flakes. Evenly sprinkle the seasoning over the vegetables and toss to coat them well in the olive oil and spices.
- Bake for 25 to 30 minutes, flipping halfway through. The vegetables are done when the carrots are tender and the bottoms develop a golden caramelization.
- Remove from the oven and top with grated Parmesan cheese. Serve warm, garnished with finely chopped parsley.
Notes
Note 1. Carrots: If the carrots are particularly thick, leave the thinner ends whole and slice the thicker tops in half. Using carrots of similar sizes helps ensure even cooking. Alternatively, you can use baby carrots to save on prep time.
Recipe Testing Notes:
During the initial test, the carrots were cut too small, resulting in them becoming too soft and overcooked before the outsides had a chance to turn golden and crispy. So, be sure not to chop them too small!
During the initial test, the carrots were cut too small, resulting in them becoming too soft and overcooked before the outsides had a chance to turn golden and crispy. So, be sure not to chop them too small!