Roasted Broccoli and Carrots

These roasted broccoli and carrots are my go-to side when I want something healthy that tastes like way more effort than it is. Quick prep time and big flavors make it perfect for weeknight dinners or meal prepping for busy days ahead. The caramelization brings out the natural sweetness of both veggies and the simple seasonings let those flavors shine.

This dish first came together on a night I needed a no-brainer vegetable side and since then I have made it countless times for friends who always ask for the recipe.

Ingredients

• Fresh broccoli florets: Choose a large head about one pound cut them into evenly sized florets for even cooking and pick broccoli that is deep green with firm stalks
• Fresh carrots: About one pound or five to six medium carrots peeled and sliced into uniform sticks for nice caramelization select carrots that are bright orange and free from cracks
• Olive oil: Three tablespoons high quality olive oil brings flavor and supports browning look for extra virgin for the best aroma
• Garlic powder: One teaspoon adds savory depth and is less likely to burn than fresh garlic
• Sea salt: One teaspoon brings out the natural taste of the veggies choose flaky or fine grain salt for better seasoning
• Black pepper: Half a teaspoon delivers gentle heat always opt for fresh cracked if possible
• Italian seasoning (Optional): one teaspoon for herby fragrance use a blend that features oregano and basil
• Smoked paprika (Optional): Half a teaspoon optional introduces subtle smokiness choose a fresh tin for the most impact
• Red pepper flakes (Optional): Quarter teaspoon optional gives a hint of heat pick flakes that are vibrant in color
• Parmesan cheese (Optional): quarter cup grated and added after roasting opt for real Parmigiano Reggiano for the best melt
• Lemon zest (Optional): zest of one lemon grated freshly after roasting lifts the flavors with citrus brightness

Step-by-Step Instructions

Prepare the Oven:

Set your oven to four hundred twenty five degrees Fahrenheit two hundred twenty Celsius give it at least ten minutes to fully preheat for good caramelization

Cut and Dry Vegetables:

Use a sharp knife and cutting board to slice broccoli into evenly sized florets and carrots into sticks Pat everything dry with a towel since moisture prevents good browning

Season the Vegetables:

Place the broccoli and carrot sticks into a large mixing bowl Drizzle with olive oil and sprinkle on garlic powder salt pepper and any optional seasonings Toss thoroughly to coat every piece evenly

Arrange on Baking Sheet:

Line a baking sheet with parchment paper for easy cleanup and even roasting Spread the veggies in a single layer making sure they are spaced out so they roast rather than steam

Roast to Perfection:

Slide the tray onto the middle oven rack Roast the vegetables for twenty to twenty five minutes flipping once halfway through until the edges are caramelized and some pieces are deep golden brown

Finish and Serve:

Once out of the oven sprinkle on fresh Parmesan or lemon zest if using Serve the vegetables right away while hot or let cool for meal prep

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You Must Know

I especially love adding lemon zest at the end because it adds a pop of freshness My kids get excited to help with the tossing step and their laughter makes this dish even more of a staple in our kitchen

Storage Tips

Let the roasted broccoli and carrots cool completely before storing Place in airtight containers and refrigerate for up to four days For meal prep portion into individual containers for easy reheating Reheat gently in a hot oven to crisp them up Microwave works in a pinch but the veggies will be softer

Ingredient Substitutions

Try cauliflower in place of broccoli or parsnips for some or all of the carrots For extra richness drizzle with a little tahini or swap smoked paprika for regular sweet paprika You can also use vegan Parmesan if you want the dish dairy free

Serving Suggestions

These veggies pair beautifully with almost any main like chicken salmon or pasta Toss leftovers into a grain bowl or chop them into a salad with a squeeze of fresh lemon For holidays I often double the batch and add both lemon zest and Parmesan for a crowd pleaser

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A Bit of Context

Roasted vegetables have roots in Mediterranean kitchens where simple techniques showcase seasonal produce This combo brings together the color and vitamins of carrots with the crunch and earthy notes of broccoli reflecting American and Mediterranean influences

Recipe FAQs

→ How do I ensure broccoli and carrots roast evenly?

Cut both vegetables into uniform pieces so they cook at the same rate and caramelize evenly.

→ What oven temperature works best?

Roast at 425°F (220°C) for crisp-tender vegetables with golden edges.

→ Can I add other seasonings?

Yes! Try Italian seasoning, smoked paprika, or red pepper flakes for extra depth or a spicy kick.

→ Should I use fresh or frozen vegetables?

Fresh broccoli and carrots yield the best texture and caramelization when roasting.

→ When should I add parmesan or lemon zest?

Add parmesan cheese and lemon zest just after roasting for a bright, savory finish.

→ How do I store leftovers?

Let vegetables cool, then refrigerate in an airtight container for up to 3 days. Reheat to serve.