Roasted broccoli and carrots – the perfect bite

Roast broccoli and carrots (or other vegetables) to perfection

To make the perfect vegetable roast, there are some basic rules you need to follow. First of all, always keep your oven warm. For optimal vegetable caramelization, keep the temperature between 400°F and 450°F. This gives vegetables a rich, deep sweet flavor.

Next, cut the vegetables into evenly sized pieces so that they cook evenly. Third, if you roast multiple types of vegetables in the same skillet, like broccoli and carrots, make sure they share a similar amount of cooking time. By doing so, you will reach the perfect texture at the same time. You know what I’m saying? Crunchy on the outside and soft on the inside. Hmm! 😋

simple material list

1. broccoli – For this recipe, cut the leafy “treetops” and stems. All of them are delicious when grilled, but I especially love the crunchy surface.
2. carrot When roasted, it becomes very sweet and is packed with nutrients. Wash, peel (or leave it unpeeled), chop, and prepare for sweet, roasted goodness. Regular carrots are more economical, but baby carrots are also good.
3. olive oil The oven will crisp up the edges of the vegetables to perfection, adding flavor to the entire dish.
4. garlic – Add some freshly chopped garlic for extra flavor. It adds a beautiful depth of flavor, especially after roasting in the oven. If you don’t have fresh, garlic powder is also fine.
5. seasoning – Italian seasoning and a little salt and pepper are all you need to bring out the flavor. If you love spicy food, add red pepper flakes to the mix to add some heat. If you have fresh herbs on hand, now is the perfect time to use them.

How to make roasted broccoli and carrots

• preheat Heat the oven to 425°F (218°C) and line a rimmed baking sheet pan with a baking mat or parchment paper.
• preparation – Place the broccoli florets and carrots in a large mixing bowl and pour the olive oil over them. Then sprinkle with garlic, Italian seasoning, salt, black pepper, and red pepper flakes and mix well. (Photos 1-4)
• roast – Spread evenly in a single layer on the prepared baking sheet and bake until softened and slightly browned (20 minutes). Stir once halfway through. (Photos 5-6)

recipe tips

1. Feel free to substitute any vegetables in this recipe. You can use almost any vegetable you have in your fridge. One vegetable that cooks perfectly on a sheet along with broccoli and carrots is cauliflower.
2. Sprinkle roasted vegetables with freshly grated Parmesan for an extra special touch.
3. Drizzle all vegetables with oil to help the spices stick. Arrange in an even layer on a sheet pan for even cooking and caramelization.
4. Check the broccoli and carrots for doneness after about 15 minutes, as each oven will cook differently. Once it’s soft and caramelized to your liking, take it out.
5. Roasting fresh carrots or broccoli is fun, but frozen vegetables are great for quick and easy sides.

pre-made and leftovers

To make this dish quickly, chop the carrots and broccoli a day in advance and toss them with oil and seasonings. When you’re ready to cook, just toss it on a baking sheet and pop it in the oven.

Store leftover vegetables in a Ziploc freezer bag or airtight container in the refrigerator for 3 to 4 days, or freeze for 2 to 3 months. Personally, I love adding them to nice items vegetable soup After a day or two.

What goes with roasted carrots and broccoli

Roasted broccoli and carrots go with almost anything! give it a try cajun roast turkey and the sides garlic rice, or pair them Oven baked salmon and pesto pasta. Honestly, it’s easy to get creative here. 🤩

Delicious vegetable side menu that I want to try more

1. okra and tomato
2. steamed cabbage
3. green beans and potatoes
4. Easy carrot recipe
5. Bacon wrapped asparagus

by Imma