Roasted Broccoli and Carrots

Roasted Broccoli and Carrots

Roasted Broccoli and Carrots

Prep Time: 15 MINS Cook Time: 20 MINS Total Time: 35 MINS
Servings: 4 servings


6 medium carrots – peeled (about 10 ounces)
1 large head broccoli – cut into florets (about 3 cups florets)
1 1/2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons finely grated Parmesan cheese – optional for serving


Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.


TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Rewarm broccoli and carrots on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the vegetables in the microwave.
TO FREEZE: Store the vegetables in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.


serving: 1(OF 4), calories: 119KCAL, carbohydrates: 12G, protein: 3G, fat: 7G, saturated fat: 1G, potassium: 452MG, fiber: 4G, sugar: 5G, vitamin a: 12278IU, vitamin c: 65MG, calcium: 67MG, iron: 1MG

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