Roasted Broccoli and Carrots
A colorful and flavorful veggie side dish made with roasted broccoli and carrots tossed in olive oil, garlic, and a hint of paprika. These oven-roasted vegetables turn tender on the inside and golden-crisp on the outside—perfect for everyday dinners or holiday meals alike.
Equipment
- Baking sheet
- Large mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Spatula or tongs
- Zester (if using lemon zest)
Ingredients
- 1 ½ lbs broccoli florets
- 1 lb carrots sliced ½ inch thick
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
Optional:
- ¼ cup grated Parmesan cheese last 5 mins of roasting
- 1 tsp lemon zest add after roasting
- Pinch red pepper flakes for a little kick
Instructions
- Preheat oven to 425°F and place baking sheet inside to heat.
- In a large bowl, toss broccoli and carrots with olive oil, salt, pepper, garlic powder, and paprika.
- Spread in a single layer on the hot baking sheet.
- Roast for 15 minutes, flip veggies, and roast another 10–12 minutes until golden and tender.
- Add Parmesan in the last 5 minutes, if using.
- Finish with lemon zest or red pepper flakes. Serve warm.
Notes
Be sure your vegetables are dry before roasting for the best caramelization. Use parchment paper if you prefer easier cleanup, but direct contact with the hot pan adds extra browning.