Description
Roasted Broccoli and Carrots is a simple, flavorful side dish where vegetables become crisp-tender and caramelized in the oven. Seasoned with pantry spices and optionally finished with Parmesan, it’s an easy, kid-friendly addition to any meal.
Ingredients
- 6 medium carrots, peeled and sliced diagonally into 1 ½-inch thick pieces (about 10 ounces)
- 1 large head broccoli, cut into bite-sized florets (about 3 cups)
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons finely grated Parmesan cheese (optional)
- Nonstick cooking spray, for coating the baking sheet
Instructions
- Preheat oven to 400°F (200°C). Coat a large rimmed baking sheet with nonstick cooking spray.
- Peel and slice carrots diagonally into 1½-inch pieces. Place on the baking sheet.
- Cut broccoli into bite-sized florets and add to the baking sheet with the carrots.
- In a small bowl, mix Italian seasoning, salt, pepper, garlic powder, and onion powder.
- Drizzle vegetables with olive oil and sprinkle with the seasoning mixture. Toss directly on the baking sheet to coat evenly.
- Spread vegetables into a single, even layer with space between pieces.
- Roast for 20 minutes, flipping once halfway through. Vegetables should be tender and lightly crisped with browned edges.
- Remove from oven and sprinkle with Parmesan cheese, if using. Serve hot.
Notes
- Omit Parmesan or use plant-based cheese or nutritional yeast for a vegan option.
- Use two baking sheets for extra-crispy vegetables.
- Add cauliflower for more variety—roast as directed.
- Try finishing with fresh lemon juice or chopped herbs after roasting.
- Make ahead by prepping the vegetables and storing in the fridge until ready to roast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 3mg
