Description
A simple yet flavorful side dish of crispy roasted broccoli and sweet carrots, perfect for any meal.
Ingredients
Vegetables
- 4 cups Broccoli florets, cut into bite-size pieces (Fresh heads roast better than pre-cut.)
- 3 medium Carrots, peeled and sliced on a diagonal (Slice thinner for even cooking.)
Seasoning and Oil
- 3 tablespoons Olive oil (Use enough to coat the vegetables.)
- 4 cloves Garlic, minced or grated (Add garlic based on preference for burning.)
- to taste Salt and black pepper (Essential for flavor.)
Cheese and Optional Ingredients
- 1/2 cup Parmesan, finely grated (Add near the end to prevent burning.)
- to taste Red pepper flakes, lemon, or dried Italian seasoning (Adjust based on taste preferences.)
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and place a large sheet pan inside while it heats.
- Prepare the vegetables by cutting the broccoli and slicing the carrots diagonally.
Mixing
- In a large bowl, toss broccoli and carrots with olive oil, salt, pepper, and garlic until coated.
Roasting
- Spread the vegetables in a single layer on the hot sheet pan. Roast for 18 to 25 minutes, flipping halfway through.
- Sprinkle Parmesan over the vegetables during the last 3 to 5 minutes of roasting.
Finishing Touch
- Optionally finish with a squeeze of lemon to add brightness.
Notes
For best results, do not overcrowd the pan, as this leads to steaming instead of roasting. Leftovers can be stored in an airtight container for up to four days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetable
- Cuisine: American