Roasted Broccoli And Carrots Recipe
Broccoli and carrots are both really great for you, so you may want to find a way to work them into your diet more frequently. Fortunately, they are both among America's favorite vegetables, according to a 2019 survey that was reported on by Fox News. And all it takes to coax out all their wonderful flavors is to toss them in oil and roast them in the oven, according to recipe developer Susan Olayinka, who blogs about family-friendly fare at The Flexible Fridge.
"Roasting these vegetables gives them great flavor and texture," Olayinka told Mashed. And they're "easy to find all year round." This particular version of roasted broccoli and carrots comes together with just five minutes of prep and a few minutes of roasting. So, to quote Olayinka, "What's not to love?" Whip up this delicious combo as the perfect side dish for your next meal. Your whole family will thank you!
Gather your ingredients for the best roasted broccoli and carrots you've ever tasted
For this recipe, you'll need two medium-sized carrots, a head of broccoli, extra virgin olive oil, and salt and pepper. Since carrots come in many sizes, we asked recipe developer Susan Olayinka if she knew of any tricks for finding just the right-sized carrot. But Olayinka assures us that just about any medium-sized carrot will do, as long as it's thick enough to be cut into two-inch horizontal slices. As for the broccoli, you can't go wrong if you select a head featuring tight, deep green florets and a firm stalk.
Wash, dry, and slice up your broccoli and carrots for this delicious roasted dish
After setting your oven to 325 degrees Fahrenheit and lining a baking sheet with a slice of parchment paper, the first thing recipe developer Susan Olayinka says you should do to get this recipe going is to wash the broccoli and carrots and pat them dry. Then, if you'd like, you can peel the carrots. Now, it's time to get chopping.
For the carrots, place them one at a time on a cutting board and slice them horizontally on an angle into roughly two-inch pieces. For the broccoli, lay the head on its side on a cutting board, and using a chef's knife or sharp kitchen shears, remove any leaves. Then, moving from the bottom to top of the stalk, slice off all the individual florets. Cut the florets into uniform-sized pieces that are slightly larger than your carrot slices, and trim the floret stems, making sure to leave enough stem so that the broccoli flowers won't fall apart.
Toss your broccoli and carrots with oil and seasoning before placing them on a lined baking sheet
Place your chopped broccoli and carrots in a bowl big enough to hold all of them plus enough room to toss them, which you're about to do. In a small prep bowl, stir together your two tablespoons of extra virgin olive oil with your teaspoon each of salt and pepper. Drizzle all of the olive oil mixture onto the chopped broccoli and carrots, and then use your hands to toss it all together, with the goal being to coat every inch of your veggies with the marinade.
Lay your marinated broccoli and carrots on your parchment-lined baking sheet and slide into the oven
Spread the marinated broccoli and carrots onto your prepared baking sheet, which you've already lined with parchment. Once your oven has reached 325 degrees Fahrenheit, carefully slide the baking sheet onto the middle rack of your oven (carefully so that you don't lose any broccoli or carrots). Close the oven door, and set a timer for 23 minutes.
In the moments before the timer goes off, you'll likely start to detect the wonderful aroma of the gently caramelizing sugars from the broccoli and carrots. When the timer goes off, remove the baking sheet, and you're ready to serve. Olayinka suggests pairing your roast broccoli and carrots with roast chicken or roast beef and a side of roasted potatoes.
- 1 head of broccoli
- 2 medium-sized carrots
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat your oven to 325 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Wash the broccoli and carrots and pat them dry.
- Peel the carrots (optional).
- Place the carrots, one at a time, on their side on a cutting board, and slice horizontally on an angle into roughly two-inch pieces.
- Lay the head of broccoli on its side on a cutting board, and using a chef's knife or sharp kitchen shears, remove any leaves before slicing off all the individual florets from the stalk and cutting those florets into uniform pieces, slightly larger than the carrot slices.
- Place your chopped broccoli and carrots in a bowl big enough to hold all of them plus enough room to toss them.
- In a small prep bowl, stir together your two tablespoons of extra virgin olive oil with your teaspoon each of salt and pepper.
- Drizzle the olive oil mixture onto the chopped broccoli and carrots, and then use your hands to toss it all together, with the goal being to coat every inch of your veggies with the marinade.
- Spread the marinated broccoli and carrots onto your prepared baking sheet.
- Once your oven has reached 325 degrees Fahrenheit, carefully slide the baking sheet onto the middle rack of your oven, close the door, and set a timer for 23 minutes.
- When the timer goes off, remove the baking sheet from the oven, place on a heatproof surface, and you're ready to serve.
| Calories per Serving | 167 |
| Total Fat | 9.9 g |
| Saturated Fat | 1.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 18.0 g |
| Dietary Fiber | 6.7 g |
| Total Sugars | 5.4 g |
| Sodium | 589.0 mg |
| Protein | 6.2 g |
