Roasted Broccoli and Carrots Recipe
There is a reason roasted broccoli and carrots are the classic choice for an easy side dish. But let’s take them up a notch. I make these a few times a week, and I’ve perfected a cooking method that ensures they come out perfectly every time. Plus, it’s ready in just 30 minutes.
Ingredients
- 6 medium carrots, sliced
- 1 head broccoli, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon EACH: salt and pepper
- ¼ cup grated parmesan
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Put the carrots and broccoli into a large bowl. Add the oil, Italian seasoning, salt, and pepper and mix well.6 medium carrots, 1 head broccoli, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, ½ teaspoon EACH: salt and pepper
- Spread the veggies out in a single layer on your baking sheet. If you have a small baking sheet, it's best to use two so you don't crowd the pan.
- Bake for 25-25 minutes, until the veggies are soft and starting to brown in a few spots. Remove the pan from the oven and sprinkle the parmesan cheese over the top.¼ cup grated parmesan
Serving: 1 = ¼ of the recipe, Calories: 181kcal, Carbohydrates: 20g, Protein: 7g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 5mg, Sodium: 514mg, Potassium: 801mg, Fiber: 7g, Sugar: 7g, Vitamin A: 16308IU, Vitamin C: 141mg, Calcium: 177mg, Iron: 2mg