Description
This simple and delicious Roasted Broccoli and Carrots recipe features perfectly caramelized vegetables seasoned with garlic, herbs, and a touch of paprika, roasted to tender perfection in the oven. It’s a healthy, flavorful side dish suitable for any meal.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups carrots, peeled and sliced into 1/4-inch thick rounds or sticks
Seasonings
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color and flavor)
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
To Serve
- Lemon wedges (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the vegetables so they caramelize nicely.
- Prepare the vegetables: Wash and peel the carrots, then slice them into rounds or sticks. Cut the broccoli into bite-sized florets for even cooking.
- Toss the vegetables: In a large bowl, combine the broccoli florets and sliced carrots. Drizzle with olive oil, add minced garlic, salt, black pepper, paprika, and dried thyme or Italian seasoning, then toss until all vegetables are evenly coated.
- Arrange on a baking sheet: Spread the seasoned broccoli and carrots in a single layer on a baking sheet, making sure not to overcrowd them to allow even roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Serve: Transfer the roasted vegetables to a serving dish, optionally squeeze fresh lemon juice over them for added brightness, and serve immediately.
Notes
- For even cooking, make sure vegetables are cut to similar sizes.
- Do not overcrowd the baking sheet to allow proper roasting and caramelization.
- You can substitute thyme with rosemary or oregano based on your preference.
- Adding lemon juice just before serving enhances the flavors and adds freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
