Roasted Broccoli and Carrots
Crispy on the edges, tender inside, and full of caramelized flavor, this roasted broccoli and carrots dish is a quick and easy side that elevates any meal.
Servings: 4 servings
Calories: 150kcal
Cost: Budget-friendly
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Vegetables
- 2 cups Broccoli florets Washed and trimmed
- 2 cups Carrots Peeled and sliced into 1/4-inch rounds
Seasonings
- 3 tablespoons Olive oil Room temperature
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Instructions
- Preheat your oven to 425°F (220°C). Place a baking sheet in the oven while it heats for quicker browning.
- In a large bowl, toss the broccoli florets and sliced carrots with olive oil, garlic powder, and onion powder. Ensure every piece is lightly coated.
- Spread the vegetables in a single layer on a baking sheet, leaving space between pieces to avoid steaming.
- Roast in the preheated oven for about 20 to 25 minutes, flipping halfway through, until tender and lightly browned.
- Serve warm as a side dish, optionally finishing with lemon juice, Parmesan, or toasted nuts.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 80mg | Calcium: 50mg | Iron: 1mg