Description
Delicious roasted broccoli and carrots tossed in olive oil and spices, perfect for a healthy side dish.
Ingredients
Scale
- 1 head broccoli, chopped into florets
- 3 large carrots, peeled and sliced
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- Optional toppings:
- Lemon juice
- Fresh herbs (parsley or thyme)
- Tahini or hummus for serving
Instructions
- Step 1: Preheat the Oven – Start by preheating your oven to 400°F (200°C). This high heat helps the vegetables caramelize and crisp up beautifully.
- Step 2: Prepare the Vegetables – Chop the broccoli into florets, keeping the stems if you like (they roast up tender and delicious). Peel the carrots and slice them into thin rounds or half-moons, depending on their thickness. I like to keep the pieces fairly uniform so everything cooks evenly.
- Step 3: Season and Toss – Place the chopped broccoli and carrots in a large mixing bowl or directly onto a lined baking sheet. Drizzle with olive oil, sprinkle on the garlic powder, onion powder, salt, and pepper. Toss everything to coat well. This is the point where I usually sneak a taste of the seasoned raw veggies—they’re that good.
- Step 4: Roast – Spread the vegetables out in a single layer on a parchment-lined baking sheet. Avoid overcrowding, or they’ll steam instead of roast. Roast in the oven for about 25–30 minutes, flipping halfway through. You’re looking for golden edges on the carrots and slightly crisp tips on the broccoli.
- Step 5: Finish and Serve – Once roasted, you can finish the dish with a squeeze of fresh lemon juice for brightness or toss in some chopped herbs. If you’re like me, you’ll enjoy them right off the pan with a spoonful of hummus on the side.
Notes
- This recipe can easily be doubled for larger gatherings.
- Feel free to experiment with other vegetables like bell peppers or Brussels sprouts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg