Roasted Broccoli Carrots Easy (Print Version)
# Ingredients:
→ Finishing Touches
01 -
Zest from one lemon (add after baking, totally optional)
02 -
1/4 cup finely grated Parmesan (sprinkle on top if you want, after baking)
→ Vegetables
03 -
450 grams of carrots (aim for 5 or 6), peeled then sliced into sticks
04 -
A big broccoli head (around 450 grams), broken up into similar-sized florets
→ Seasonings and Oils
05 -
1/4 teaspoon red pepper flakes (add some kick, if you want)
06 -
1 teaspoon Italian herbs (only if you feel like it)
07 -
3 tablespoons extra virgin olive oil
08 -
1/2 teaspoon smoked paprika (optional)
09 -
1 teaspoon sea salt
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon freshly ground black pepper
# Instructions:
01 -
As soon as you pull the tray out, sprinkle grated Parmesan and lemon zest on top if you like. Enjoy right away.
02 -
Slide the tray into your hot oven. After about 10 minutes, flip everything over. Let it cook for another 10-15 minutes until the veggies look golden and feel soft with crispy bits.
03 -
Cover a baking tray with parchment, then lay out the vegetables in a single layer. Don’t crowd them, so they brown up nicely.
04 -
Toss broccoli and carrot pieces in a large bowl with olive oil, garlic powder, sea salt, black pepper, and toss in Italian seasoning, red pepper flakes, and paprika if you’re using them. Make sure everything gets coated.
05 -
Dry off the carrot and broccoli bits using a towel. Getting rid of the water helps them get crispier when you bake them.
06 -
Rip the broccoli into florets that are kinda the same size. Peel then slice the carrots into sticks that’ll cook at the same speed.
07 -
Turn your oven on to 220 C. Give it a few minutes to get hot.
# Notes:
01 -
If the veggies are totally dry before you season them, they'll crisp up and get a nice color.
02 -
Sprinkling cheese and lemon right after baking keeps their flavors bright and fresh.