Roasted Broccoli and Carrots
Fresh broccoli florets and thin carrot slices roasted with olive oil, salt, pepper, and optional dry seasonings.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh, dried well; florets about 1–1½ inches across
- 2 cups carrots, sliced Fresh; approximately ¼-inch slices
Seasoning
- 2 tablespoons olive oil Extra virgin recommended
- 1 teaspoon garlic powder Optional
- 1 teaspoon paprika Optional
- to taste Salt
- to taste Pepper
Instructions
- Heat the oven to 425°F. Prepare a large rimmed baking sheet with parchment or a suitable reusable liner.
- Dry the fresh broccoli and carrots. Cut florets about 1–1½ inches across and slice carrots approximately ¼ inch thick. Measure 2 cups of each.
- Toss vegetables with the full 2 tablespoons olive oil, salt and pepper to taste, and optional garlic powder and paprika.
- Spread in one uncrowded layer. Roast 20–25 minutes, turning at the halfway point, until carrots are fork-tender and broccoli has tender centers with browned edges. Extend briefly if required, removing pieces that are already done.
- Divide into 4 side portions and serve warm. Refrigerate unused vegetables promptly and reheat leftovers thoroughly.
Notes
Use fresh vegetables, ¼-inch carrot slices, and moderately sized florets. The measured oil is for the full batch. Seasoning powders are optional. Timing depends on actual piece size and oven; remove finished pieces before they burn. Refrigerate 3–4 days and reheat to 165°F.