Roasted broccoli and carrots
Servings: 4 people
- 1 pound (450 grams) carrots cut into ⅕ Inch or ½ cm diagonal slices
- 1 head broccoli about 9 ounces or 150 grams, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 twists black pepper
- Preheat the oven to 400°F or 200°C.Peel and chop 1 pound carrots diagonally into ⅕ inch or ½ cm slices. Cut 1 head broccoli into florets.
- Add them to a baking sheet and season them with 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 2 twists black pepper.Toss to combine, then arrange them on a single layer without overlapping.
- Roast vegetables at 400°F or 200°C for 25 to 30 minutes, or until the carrots are fork tender.
- Transfer onto a serving bowl and enjoy. You can serve them with a squeeze of lemon juice or fresh herbs like parsley or chives.For a bolder flavor, drizzle with our honey mustard dressing.
Nutrition information is an estimate for 1 serving of roasted broccoli and carrots out of 4 servings.
STORAGE
Make ahead: you can chop the veggies ahead of time and store them in the fridge for 24 hours before roasting them.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 1 to 2 minutes.
Freezer: we don't recommend freezing roasted carrots and broccoli.
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