Roasted Broccoli and Carrots
These roasted broccoli and carrots make for a quick and healthy side dish!
Equipment
- large sheet pan
Ingredients
- 8 medium carrots about 1 lb, peeled and sliced in half, and 2 inch sticks
- 1 lb broccoli florets chopped
- 2 Tablespoons olive oil
- ½ teaspoon salt
- fresh cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon red chili flakes
- ⅓ cup grated parmesan cheese optional for topping
- fresh chopped parsley for topping
Instructions
- Preheat the oven to 425°F.
- Cut the carrots and broccoli if you haven’t done so already. Add them to a large-rimmed sheet pan in an even layer and drizzle them with olive oil.
- Mix together the salt, pepper, Italian seasoning, garlic powder, and red chili flakes in a small bowl. Sprinkle it evenly over the broccoli and carrots and toss to coat them in the olive oil and seasoning.
- Bake them in the oven for 25 to 30 minutes, flipping them halfway through. Remove them from the oven when the carrots are tender and start to get golden caramelization on the bottoms.
- Remove them from the oven and sprinkle on the parmesan cheese. Serve warm with finely chopped parsley.
Notes
If the carrots are especially thick, leave the thinner end whole and slice the thicker tops in half. Similar-sized carrots help them cook evenly. You could also use baby carrots to save chopping time.
Nutrition
Serving: 1servingCalories: 100kcalCarbohydrates: 21.7gProtein: 7.6gFat: 9.7gCholesterol: 4.8mgSodium: 534.6mgFiber: 7.3gSugar: 7.9gVitamin A: 1149.8IUVitamin C: 128.6mg
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