Roasted Broccoli and Carrots
This recipe for Roasted Broccoli and Carrots is healthy and tasty! Plus it makes plenty of servings and can feed a crowd. With seasonings and deep, roasted flavor, it's a delicious way to eat your vegetables.
Servings: 6 servings
Calories: 70kcal
Ingredients
- 9 oz broccoli one head, chopped into florets
- 3 carrots peeled and sliced
- 2 tbsp olive oil or more or less to taste
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper for easy clean-up.
- Wash the broccoli and carrots.
- Chop off the stem of the broccoli and cut the head into florets. Add them to the baking sheet.
- Peel the carrots and slice off the ends. Then cut the carrots into thin, even slices. Add to baking sheet as well.
- Drizzle olive oil onto the vegetables. This step is optional, but it does add flavor and help the vegetables to roast better.
- Sprinkle on salt, pepper, and garlic powder. Use hands or a spoon to toss vegetables in oil and seasonings. Make sure all the vegetables are fully coated.
- Spread out the broccoli and carrots evenly on the baking sheet and cook for 25 minutes.
- Allow vegetables to cool for 5 minutes, then place in a bowl or on a plate and serve.
Video
Notes
- Follow our seasoning measurement suggestions or season to taste. You can also switch up the seasonings used in the dish
- Another preparation option is to coat the vegetables in seasonings in a mixing bowl and then lay them out on the parchment paper. However, you can save a dish by mixing everything up directly on the baking sheet
- Be sure to arrange the seasoned vegetables in a single layer on the parchment paper for even cooking
Nutrition
Serving: 1g | Calories: 70kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 423mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5361IU | Vitamin C: 40mg | Calcium: 31mg | Iron: 0.5mg