Description
A simple yet delicious side dish of roasted broccoli and carrots that enhances flavor and texture while packing in nutrients.
Ingredients
Scale
- 1 large head Fresh broccoli florets (about 1 pound, cut into even-sized florets)
- 1 pound Fresh carrots (about 5–6 medium, peeled and cut into sticks)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- ½ teaspoon Black pepper
- 1 teaspoon Italian seasoning (optional)
- ½ teaspoon Smoked paprika (optional)
- ¼ teaspoon Red pepper flakes (optional)
- ¼ cup Parmesan cheese (optional, add after roasting)
- zest of 1 Lemon (optional, add after roasting)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut vegetables evenly for even cooking.
- Pat the vegetables dry.
- Toss with oil and seasonings in a large bowl.
- Spread on a baking sheet lined with parchment paper.
- Roast for 20–25 minutes, checking for tenderness and color.
- Optional: Add Parmesan cheese or lemon zest after roasting.
- Serve immediately.
Notes
Avoid overcrowding the baking sheet and ensure to dry vegetables for crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg