Roasted Broccoli and Carrots
Try this super simple recipe for Roasted Broccoli and Carrots. It's quick to make, big on flavor, and perfect for busy weeknights.
Servings: 6 servings
Calories: 127kcal
Equipment
- 13 in X 18 in rimmed baking sheet
Ingredients
- 3-4 cups peeled carrots cut into 3-inch sections (6-8 carrots)
- 3-4 cups broccoli florets cut into 3-inch long florets
- 4 tablespoons avocado oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. This will make cleanup easier!
- Place the broccoli and carrots on the baking sheet.
- Add two tablespoons of oil, sprinkle on the seasonings, and toss well so every piece is coated.
- Spread the veggies out in an even layer and pop them in the oven for about 15 minutes.
- Drizzle the remaining oil over the veggies, give them a quick toss, then roast for another 10-15 minutes until they’re tender with crispy edges.
- Give them a taste and see if you need more salt or pepper. And that’s it! Serve immediately.
Notes
Cut evenly: Keep the veggies similar in size for even roasting.
Spread ‘em out: Crowded veggies steam instead of roast, so give them space on the baking sheet.
Experiment: This recipe is a base – add spices, try different oils and veggies, and make it yours!
Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 255mg | Potassium: 362mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11006IU | Vitamin C: 44mg | Calcium: 49mg | Iron: 1mg
