Roasted Broccoli and Carrots
Roasted broccoli and carrots are a great side dish to serve with your roast dinners or meaty entrees.
Preheat the oven to 180°C/355°F.
Cut the broccoli into bite sized florets, and quarter the carrots into sticks. It’s important that the broccoli and carrots finish roasting in the same amount of time, to make sure that the carrot sticks aren’t too thick.
Coat the vegetables in vegetable oil, salt and pepper, and place them on a baking tray. Bake them in the oven until they have reached the texture you want. For lightly roasted vegetables with crunch, roast them for 25-30 minutes. If you want the roasted broccoli and carrots to be softer, roast them for 40-45 minutes.
Is this recipe allergy friendly? – Yes! This recipe is suitable for most dietary needs. It is gluten free, soy free, dairy free, egg free, nut free, vegan, low calorie and suitable for most diets like weight watchers, slimming world, paleo and whole 30.
Can I add other vegetables? – Absolutely. Feel free to dice other hard vegetables to roast on the same sheet pan. Cauliflower, peppers and potatoes are great options.
Can I make this without the oil? – You can replace the oil with cooking spray if you wish.
Leftover roasted carrots and broccoli can be stored in an airtight container in the fridge for up to 4 days. Reheat any leftovers to serve them as a side, or dice them and add to soups, stews or salads.
- Don't be shy with the seasoning! The salt and pepper helps to bring out the flavor from the broccoli and carrots.
- This recipe is a perfect way to use up leftover carrots that might be nearing their expiration!
- Don't be tempted to increase the temperature to speed up the process. This will just make the broccoli burn before the carrots have roasted through.
Calories: 133kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 871mg | Fiber: 7g | Sugar: 8g | Vitamin A: 21328IU | Vitamin C: 143mg | Calcium: 112mg | Iron: 1mg