Roasted Broccoli and Carrots

Bright green and orange roasted to caramelized perfection is exactly what you need in your life right now! These roasted vegetables make an easy side dish for just about any dish, and even veggie skeptics will gobble them down.

Course Side Dish

Cuisine American, Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 122kcal

Author Imma

Ingredients

2-3 cups (180-280g) broccoli florets
6-8 medium carrots, sliced diagonally (about 3 cups)
3 tablespoons (45ml) olive oil
2 cloves garlic, minced
1 teaspoon (3-4g) Italian seasoning
½ teaspoon (3g) salt
¼ teaspoon (.5-1g) freshly ground black pepper
¼ teaspoon (.5-1g) red pepper flakes (optional)

Instructions

Preheat oven to 425°F (218°C).
Line a rimmed baking sheet with parchment paper or a baking mat.
Place the broccoli florets and chopped carrots in a large bowl, drizzle with olive oil, and sprinkle garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Toss to coat well.
Spread in an even layer on the prepared baking sheet. Bake until tender and slightly browned (20 minutes), stirring once halfway through.

Notes

Make sure to coat all the veggies with the oil so the spices stick. Arrange them into an even layer on your sheet pan for even cooking and caramelization.
Every oven is different, so check on the broccoli and carrots after about 15 minutes. If they're tender and caramelized to your liking, go ahead and take them out.
While fresh carrots and broccoli are fun to roast, frozen vegetables will work great for a quick and easy side.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition