Oven Roasted Broccoli And Carrots
Easy to make. Oven Roasted Broccoli and Carrots makes a delicious, healthy and flavor-packed side dish. Tender inside and crispy outside. Less than 6 ingredients and only 30 minutes to cook.
Servings: 4 servings
Calories: 116kcal
Equipment
- 2 Full Sized Rimmed Baking Sheets
- 1 Vegetable Peeler
Ingredients
- 1 ½ pounds Broccoli Crowns - (3 cups) chopped into medium size pieces.
- 1 pound Carrots - (approximately 6 medium carrots - about 16 ounces) peeled and cut into about 1 ½ inch pieces.
- Vegetable Oil Cooking Spray
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- ½ teaspoon Salt
Instructions
- Preheat oven to 425 degrees. Set oven racks in upper and lower third of oven so you can use two baking sheets.
- Cut the stems off the broccoli florets and split up the florets into medium size pieces. Place in colander and rinse. Set aside.
- Prepping carrots. With a y-peeler remove the outer blemished dirty layer of the carrots. Cut off root end of carrot. Rinse and cut diagonally into 1½-inch thick slices. You want them to be similar in size to broccoli (see below) so they cook at the same time.
- Place vegetables in large ziplock bag or shallow big bowl. Spray with oil. Mix well.
- Sprinkle the seasonings: rosemary, thyme, onion powder, salt and pepper. Toss to coat the vegetables evenly.
- Carefully remove hot baking sheets from oven. Place on stove top and spread vegetables into an even layer. The pans are very hot; the vegetables will sizzle as they touch the pan. Roast in the oven for 25 - 27 minutes. At the 20 minute mark check vegetables and spray with a little more oil. Carrots should be fork tender and the broccoli crisp.
Nutrition
Calories: 116kcal | Carbohydrates: 25g | Protein: 6g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 427mg | Potassium: 934mg | Fiber: 9g | Sugar: 8g | Vitamin A: 20089IU | Vitamin C: 160mg | Calcium: 161mg | Iron: 4mg
