Description
A delicious and healthy side dish featuring roasted broccoli and carrots, seasoned to perfection.
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
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This high heat helps the vegetables caramelize and crisp up beautifully.
- 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.
- 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.
- 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.
- 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. Serve immediately, optionally with a spoonful of hummus on the side.
Notes
- For a spicier kick, consider adding crushed red pepper flakes.
- Ensure the vegetables are cut uniformly for even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 3 grams
- Sodium: 150 milligrams
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 5 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams