20-Minute Roasted Broccoli and Carrots
This recipe for simple Roasted Broccoli and Carrots is the easiest way to bring out the natural flavors of the vegetables and get the perfect texture.
Equipment
Ingredients
- 1 pound broccoli
- 1 pound carrots
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Topping Ideas
- 1 tablespoon butter dairy or plant-based
- 2 cloves garlic, minced
- ½ teaspoon garlic and/or onion powder
- ½ teaspoon crushed red pepper
- 2 teaspoons lemon juice or zest
- 2 tablespoons grated Parmesan cheese or nutritional yeast
Instructions
- Preheat your oven to 425°F.
- Prep your broccoli by chopping the florets off the stems, removing any leaves, and slicing larger florets as needed to make sure each piece of broccoli is roughly equal in size (or as close as you can get!).1 pound broccoli
- Prep your carrots by trimming the ends off the carrots, peeling them, and slicing them into long thin pieces (roughly ½ inch thick).1 pound carrots
- To a large 18 x 26-inch baking sheet, add your prepared broccoli and carrots. Add the olive oil, salt, and pepper, and toss to coat. If you're adding any optional toppings, add them now, too. Then, spread the vegetables out in a single layer.2 tablespoons extra virgin olive oil, ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon butter, 2 cloves garlic, minced, ½ teaspoon garlic and/or onion powder, ½ teaspoon crushed red pepper, 2 teaspoons lemon juice or zest, 2 tablespoons grated Parmesan cheese or nutritional yeast
- Roast for 20 minutes, tossing halfway in between. Serve hot.
Notes
- The broccoli stems & leaves and carrot peels can be composted or the carrot peels can be used to make your own vegetable broth!
- For more recipes like this one, check out this list of best roasted vegetable recipes!