why make this recipe
Roasted broccoli and carrots take little time and give big flavor. They add color and crunch to any meal and work with many mains, including tacos; you can find ideas in the easy beef tacos guide to make a full plate.
introduction
This simple roast brings out the sweet taste in carrots and the green, nutty taste in broccoli. You only need a few pantry items and one baking sheet to make a tasty side. If you plan a quick weeknight meal, roasted vegetables pair well with rice dishes like the egg fried rice tips and variations for a balanced plate.
how to make Roasted Broccoli and Carrots
Roast at high heat so edges get a little crisp and the inside stays tender. Stir once so the vegetables cook evenly. For a pasta dinner, roasted vegetables also go well with recipes such as black spaghetti pairing tips.
Ingredients :
- 1 head of broccoli, cut into florets
- 2 cups of carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional)
Directions :
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the broccoli and carrots with olive oil, salt, pepper, and any optional seasonings.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until the edges are crispy and the vegetables are tender, stirring halfway through.
- Serve warm as a side dish.
how to serve Roasted Broccoli and Carrots
Serve warm next to proteins, grains, or on top of salads. For a cozy bowl, add them to soup and a sandwich; see the best sandwich for potato soup for sandwich pairing ideas.
how to store Roasted Broccoli and Carrots
Cool the vegetables to room temperature, then place them in an airtight container. Store in the fridge for up to 3–4 days. You can also add leftovers to a warm breakfast sandwich; find sauce ideas in these breakfast sandwich sauce recipes.
tips to make Roasted Broccoli and Carrots
- Cut pieces similar in size so they cook at the same speed.
- Use a hot oven (425°F / 220°C) for good browning.
- Do not overcrowd the pan; give each piece space to roast.
- Toss once halfway to brown evenly.
- Add lemon juice or a sprinkle of cheese after roasting for extra flavor.
variation (if any)
- Add chopped red onion or bell pepper for more color.
- Toss with honey or maple syrup for a sweet glaze.
- Add chili flakes or cayenne for a spicy kick.
- Finish with toasted nuts or seeds for crunch.
FAQs
Q: Can I roast frozen broccoli and carrots?
A: Yes. Thaw and pat dry first. They may take a little longer and will be softer.
Q: Can I use other oils?
A: Yes. Use avocado, canola, or another oil with a high smoke point.
Q: How do I get extra crisp edges?
A: Roast on a hot, preheated baking sheet and avoid crowding the vegetables.
Q: Can I roast them with meat on the same sheet?
A: You can, but check cooking times so meat and vegetables finish together.
Roasted Broccoli and Carrots
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the broccoli and carrots with olive oil, salt, pepper, and any optional seasonings.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the oven for about 20-25 minutes, or until the edges are crispy and the vegetables are tender, stirring halfway through.
- Serve warm as a side dish.