Description
A simple and flavorful recipe for roasted broccoli and carrots, seasoned with garlic, herbs, and optional paprika, then oven-roasted to tender, caramelized perfection. This healthy side dish is quick to prepare and pairs well with a variety of main courses.
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, for serving)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Wash and peel the carrots, then slice them into rounds or sticks. Cut the broccoli into bite-sized florets.
- Toss the vegetables: In a large bowl, combine broccoli florets and sliced carrots. Drizzle with olive oil, add minced garlic, salt, pepper, paprika, and dried thyme or Italian seasoning if using. Toss thoroughly until all pieces are evenly coated with the seasoning and oil.
- Arrange on a baking sheet: Spread the seasoned vegetables out in a single layer on a baking sheet, ensuring they are not overcrowded to promote even roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir the vegetables halfway through roasting to ensure they cook evenly and develop a light caramelization.
- Serve: Remove the vegetables from the oven and transfer them to a serving dish. Optionally, squeeze fresh lemon juice over the roasted broccoli and carrots for added brightness. Serve immediately.
Notes
- Make sure not to overcrowd the baking sheet to allow proper roasting and caramelization of the vegetables.
- Adjust seasonings according to taste; you can omit the paprika or herbs if preferred.
- For extra crispness, use a convection oven if available.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
