Roasted Broccoli and Carrots
A great side dish is just 20 minutes away! Healthy roasted broccoli and carrots is an easy side dish that pairs perfectly with almost any protein. When you’re stuck on what to serve with dinner, try this easy recipe!
Ingredients
- 4 large carrots
- 2 broccoli crowns
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic granules
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or aluminum foil). Lining the sheet isn’t necessary, but it makes clean up a breeze!
- Peel and cut the carrots into 3-4 inch pieces about ½ inch thick. Cut each head of broccoli into individual broccoli stems. If they are large individual florets, cut them in half and all around the same size.
- In a large bowl or directions on the roasting pan, drizzle the oil, salt, pepper, and garlic powder on. Toss to thoroughly coat the vegetables. Spread the vegetables in a single layer on the pan.
- Roast for 15 minutes, toss the vegetables, then roast for 5-10 more minutes. Cooking time will vary slightly based on the size of the vegetables, so watch them. You want the broccoli to begin looking crispy, and the carrots caramelizing on the edges. When it is done, remove and serve! A sprinkle of parmesan cheese, squeeze of lemon juice or red pepper flakes are a tasty addition.
Nutrition
Calories: 161kcal, Carbohydrates: 26g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 433mg, Potassium: 1164mg, Fiber: 10g, Sugar: 8g, Vitamin A: 12086IU, Vitamin C: 275mg, Calcium: 165mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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