Roasted Broccoli and Carrots Recipe
Roasted broccoli and carrots is an easy and flavorful side dish that is perfect to go alongside any weeknight meal. Broccoli florets and baby carrots are roasted to perfection with herbs and topped with fresh parmesan cheese. A family favorite!
Servings: 4 servings
Calories: 151kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 12 ounces broccoli florets
- 16 ounces baby carrots
- 3 Tablespoons freshly grated parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, whisk together the olive oil, Italian seasoning, salt, garlic powder, onion powder, and ground black pepper.
- Toss in the broccoli florets and the baby carrots and toss them to coat in the olive oil mixture.
- Dump the veggies out onto a rimmed baking sheet and spread them out evenly in one layer.
- Roast for 10 minutes.
- Toss and turn the veggies over, and then make sure you spread them out into an even single layer again.
- Roast for an additional 10 minutes.
- Grate fresh parmesan cheese over the veggies, and serve.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat in the microwave or 350 F oven until warmed through.
Nutrition
Serving: 1g | Calories: 151kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 465mg | Fiber: 6g | Sugar: 7g
