Roasted Broccoli and Carrots (Print)
Broccoli and carrots caramelized with olive oil, savory herbs, and optional parmesan, perfect for quick sides.
# Ingredients:
→ Vegetables
01 -
1 large head fresh broccoli (approximately 450 g), cut into evenly-sized florets
02 -
450 g fresh carrots (about 5–6 medium), peeled and cut into sticks
→ Seasonings and Oils
03 -
3 tablespoons extra-virgin olive oil
04 -
1 teaspoon garlic powder
05 -
1 teaspoon sea salt
06 -
0.5 teaspoon ground black pepper
07 -
1 teaspoon Italian seasoning (optional)
08 -
0.5 teaspoon smoked paprika (optional)
09 -
0.25 teaspoon crushed red pepper flakes (optional)
→ Finishing Touches
10 -
0.25 cup grated Parmesan cheese (optional, to finish after roasting)
11 -
Zest of 1 lemon (optional, to finish after roasting)
# Steps:
01 -
Set the oven to 220°C and allow it to fully preheat.
02 -
Cut the broccoli into evenly-sized florets and peel carrots, slicing them into uniform sticks to ensure even roasting.
03 -
Thoroughly dry the broccoli and carrot pieces to help achieve a crisp, caramelized finish.
04 -
In a large mixing bowl, combine broccoli and carrots with olive oil, garlic powder, sea salt, black pepper, and if desired, Italian seasoning, smoked paprika, and red pepper flakes. Toss until vegetables are evenly coated.
05 -
Line a baking sheet with parchment paper. Spread vegetables in a single layer for optimal caramelization.
06 -
Roast in the preheated oven for 20 to 25 minutes, turning vegetables halfway through, until edges are golden and vegetables are tender.
07 -
Remove from oven. While vegetables are hot, optionally sprinkle with grated Parmesan and fresh lemon zest. Serve immediately.
# Additional Notes:
01 -
To enhance browning and texture, ensure vegetables are completely dry before seasoning.
02 -
Adding cheese and lemon zest after roasting preserves their fresh flavors.