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Delicious Roasted Broccoli and Carrots dish photo

Roasted Broccoli and Carrots

This Roasted Broccoli and Carrots dish is a colorful, nutritious side that's easy to prepare and bursting with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables:
  • 6 medium carrots peeled and cut into bite-sized pieces (about 10 ounces)
  • 1 large head broccoli cut into florets (about 3 cups florets)
  • 1 teaspoon Italian seasoning for a touch of herby flavor
  • ½ teaspoon kosher salt to enhance the dish
  • ½ teaspoon garlic powder for a savory kick
  • ½ teaspoon onion powder to round out the flavors
  • ½ teaspoon ground black pepper for a bit of heat
  • 2 tablespoons extra-virgin olive oil to help the veggies roast beautifully
  • 3 tablespoons finely grated Parmesan cheese optional, for serving

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Spatula
  • Measuring spoons

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 425°F (220°C). This high temperature will help caramelize the vegetables, giving them that delicious roasted flavor.
  2. Step 2: Wash and peel the carrots, then cut them into bite-sized pieces. Cut the broccoli into florets, making sure they are roughly the same size for even cooking.
  3. Step 3: In a large bowl, combine the carrot pieces and broccoli florets. Drizzle with the extra-virgin olive oil, then sprinkle with Italian seasoning, kosher salt, garlic powder, onion powder, and ground black pepper. Toss everything together until the vegetables are evenly coated.
  4. Step 4: Transfer the seasoned vegetables onto a baking sheet lined with parchment paper. Spread them out in a single layer, ensuring they have enough space to roast rather than steam.
  5. Step 5: Place the baking sheet in the preheated oven and roast for about 20-25 minutes. Halfway through, use a spatula to flip the vegetables for even browning. You want them to be tender and lightly caramelized on the edges when done.
  6. Step 6: Once roasted, remove the vegetables from the oven and let them cool slightly. If desired, sprinkle with finely grated Parmesan cheese before serving. Enjoy your Roasted Broccoli and Carrots as a delightful side dish or a healthy snack!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 10-15 minutes.
  • Feel free to customize with seasonal vegetables.