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–+ servings
Roasted Broccoli and Carrots

Roasted Broccoli and Carrots

This Easy Roasted Broccoli and Carrots recipe offers a delicious and healthy side dish packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 119
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 medium carrots peeled (about 10 ounces)
  • 1 large head broccoli cut into florets (about 3 cups florets)
  • 1.5 teaspoons Italian seasoning
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons finely grated Parmesan cheese optional for serving

Equipment

  • large rimmed baking sheet
  • Small Bowl

Method
 

  1. Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
  2. If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
  3. In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
  4. Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.

Nutrition

Serving: 1servingCalories: 119kcalCarbohydrates: 12gProtein: 3gFat: 7gFiber: 4gSugar: 5g

Notes

Feel free to swap the broccoli for other vegetables like cauliflower or Brussels sprouts. You can also experiment with spices, adding a pinch of cayenne for heat or a squeeze of lemon zest to brighten the flavors. Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.

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