Introduction
This easy recipe brings out the best in fresh vegetables. Roasted broccoli and carrots are tossed with olive oil and flavorful seasonings, then finished with a drizzle of fresh lemon juice and parsley. A simple yet vibrant side dish that’s perfect for any meal.
Ingredients:
- 2 cups broccoli florets
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine broccoli florets and sliced carrots.
- Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from the oven, drizzle with fresh lemon juice, and toss gently.
- Garnish with chopped parsley before serving.
Variation
- Add a Spicy Kick
For those who enjoy a bit of heat, sprinkle a pinch of cayenne pepper or red chili flakes into the seasoning mix before roasting. This adds a warming spice that pairs beautifully with the natural sweetness of the roasted carrots. - Herb Infusion
Switch up the flavor by using fresh herbs like rosemary or thyme instead of parsley. Toss the vegetables with chopped herbs before roasting to let their fragrant oils infuse during cooking. - Cheesy Delight
Add a sprinkle of grated Parmesan cheese over the vegetables during the last 5 minutes of roasting. The cheese will melt and create a golden, savory crust.
Cooking Notes
- For extra flavor, sprinkle grated Parmesan cheese before roasting.
- Add red pepper flakes for a spicy kick.
- Serve alongside grilled chicken, steak, or tofu for a complete meal.
Serving Suggestions
- Pair with Grains
Serve these roasted vegetables over quinoa, couscous, or rice for a simple, nutrient-packed meal. The grains will soak up the lemony seasoning for added flavor. - Side for Protein Dishes
These veggies make an excellent side dish for roasted chicken, grilled fish, or baked tofu. Their vibrant colors and smoky flavor complement proteins beautifully. - Add to a Salad
Cool the roasted vegetables slightly, then toss them into a leafy green salad. Add feta cheese and a balsamic vinaigrette for a light, flavorful lunch.
Tips
- Don’t Overcrowd the Pan
Spread the vegetables out in a single layer on the baking sheet. Overcrowding traps steam and prevents them from roasting properly, resulting in less caramelization. - Toss Midway Through
Stir the vegetables halfway through the roasting process to ensure they cook evenly on all sides. This also helps achieve a consistent golden color. - Taste and Adjust Seasoning
After roasting, taste the vegetables and adjust the seasoning if needed. A small pinch of salt or an extra squeeze of lemon can brighten the flavors even more.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 150 kcal
- Protein: 2 g
- Sodium: 200 mg
Frequently Asked Questions
- Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen broccoli and carrots. However, make sure to thaw and pat them dry before roasting to prevent excess moisture from affecting the caramelization process. - What other vegetables can I add to this recipe?
You can include vegetables like cauliflower, bell peppers, or zucchini. Just ensure they are cut to similar sizes for even cooking. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore their crispiness. - Can I make this dish vegan and gluten-free?
The recipe is naturally vegan and gluten-free as written. Ensure any additional seasonings or toppings (like cheese substitutes) align with dietary preferences.
Conclusion
Roasted Broccoli and Carrots are a quick and vibrant side dish that’s as healthy as it is flavorful. With a zesty twist of lemon and a sprinkle of parsley, this recipe is perfect for any occasion. Whether paired with your favorite protein or added to a salad, these roasted veggies will elevate your meal effortlessly.
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Roasted Broccoli and Carrots
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This easy recipe brings out the best in fresh vegetables. Roasted broccoli and carrots are tossed with olive oil and flavorful seasonings, then finished with a drizzle of fresh lemon juice and parsley. A simple yet vibrant side dish that’s perfect for any meal.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine broccoli florets and sliced carrots.
- Drizzle with olive oil, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- Remove from the oven, drizzle with fresh lemon juice, and toss gently.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, sprinkle grated Parmesan cheese before roasting.
- Add red pepper flakes for a spicy kick.
- Serve alongside grilled chicken, steak, or tofu for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Roasted vegetables, broccoli and carrots, healthy side dish