Roasted Broccoli and Carrots Recipe for Flavorful Crunch

This Roasted Broccoli and Carrots Recipe is a game-changer for a vibrant, gluten-free side dish full of flavor and easy prep.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

4 cups Broccoli Florets Provides a hearty texture
3 cups Carrots Adds natural sweetness
3 tablespoons Olive Oil Enhances flavor
1 teaspoon Garlic Powder Imparts savory depth
1 teaspoon Onion Powder Contributes aromatic profile
1 teaspoon Salt Enhances overall flavor
1/2 teaspoon Black Pepper Adds light kick of spice

For Extra Flavor

2 tablespoons Lemon Juice Brightens the dish (optional)
1/4 cup Parmesan Cheese Rich flavor (optional)

Equipment

Oven
baking sheet
Parchment paper
Large Bowl

Method

Step-by-Step Instructions

Preheat the oven to 425°F (218°C).
Line a large baking sheet with parchment paper.
Chop broccoli florets and carrots into uniform, bite-sized pieces.
In a bowl, toss broccoli and carrots with olive oil, garlic powder, onion powder, salt, and black pepper.
Spread the seasoned vegetables in a single layer on the baking sheet.
Roast the vegetables in the oven for 20–25 minutes, flipping halfway through.
Remove from the oven, drizzle with lemon juice and sprinkle with Parmesan cheese.
Serve warm, garnished with optional toppings like lemon zest or parsley.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 450IUVitamin C: 130mgCalcium: 6mgIron: 8mg

Notes

Ensure even cutting of vegetables for consistent roasting; store leftovers in an airtight container for up to 4 days in the fridge.

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