If you can’t seem to get the perfect combination of texture and taste with your Broccoli and Carrots, it might be because you aren’t roasting them.
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For years, I ate broccoli and carrots that were too mushy or too hard. I just couldn’t get them done right. It wasn’t until recently that I tried roasted broccoli and carrots, and I am so glad I did!
Roasting works well because the vegetables caramelize as they cook in the oven, yielding crisp veggies with fantastic flavor. I think roasting brings out a sweetness in vegetables that no other method of cooking can do. Plus, without the need for additional water for cooking, there is less chance of eating the dreaded mushy vegetables.
It’s hard to imagine carrots and broccoli tasting sweet without adding sugar, so prepare to fall in love with this method. Carrots, especially, are naturally sweet and fabulous as oven-roasted vegetables. Try other combinations, such as roasted broccoli and cauliflower or spicy roasted cauliflower.
I also love that this recipe calls for only a few ingredients, allowing the roasted vegetables to show off their natural flavors. Roasting is quick, taking only 25 minutes in the oven. I sometimes cook them first, then keep the veggies in a warming drawer as I make breaded chicken or roasted potatoes. The roasted broccoli and carrots stay warm easily and don’t lose their crispness.
Are Roasted Broccoli and Carrots Healthy?
Roasted broccoli and carrots are great for any diet. They contain neither gluten nor dairy, and the olive oil contains good fat. If you are on a high-protein meal plan, add baked salmon or pecan-crusted chicken to get the protein you need alongside this yummy roasted veggie dish. It’s suitable for paleo, Mediterranean, and keto diets (though strict keto followers may want to limit the amount of carrots used).
Broccoli is a superfood, full of antioxidants and fiber, and carrots are rich in antioxidants and beta-carotene, which are known to lower cholesterol and improve eye health. By the way, did you know you don’t have to stick with orange carrots? Carrots come in a range of colors, including yellow, purple, and white! Roast a variety with your broccoli and have a beautiful plate of healthy food.
The secret is in the olive oil
Broccoli and carrots may be the star of the show; however, olive oil is the supporting act, pulling everything together. You can use just about any oil to roast vegetables. Canola, grapeseed, or avocado work too. Still, olive oil adds a unique and subtle flavor. Plus, some studies show that consuming olive oil regularly may lower your risk of dementia, cardiovascular disease, and some cancers. It’s also excellent at withstanding the high heat needed to roast veggies.
INGREDIENTS
- 4 cups fresh broccoli florets, chopped into bite-sized pieces
- 3-4 fresh carrots, peeled and sliced
- 1/2 bulb of garlic, cloves separated and peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Prep
Preheat the oven and get your baking sheet ready.
Combine
Toss the broccoli and carrots together in a bowl.
Season
Add garlic, olive oil, salt, and pepper to the veggies and mix well.
Arrange
Lay the vegetables flat on the baking sheet.
Roast
Cook in the oven until the veggies are just right. Serve them hot.
Devour!
FAQs & Tips
Storing leftover roasted broccoli and carrots is easy. Once they’ve cooled completely, place the leftovers in a container with a lid or cover it with foil, and keep the roasted vegetables in the refrigerator for up to four days. You can also freeze the leftovers in a container with an airtight lid for up to six months.
It is possible to roast broccoli and carrots without oil. You need some type of liquid to coat them, such as lemon juice or water. Toss the veggies in the liquid of your choice and then use the rest of the recipe as you normally would. A non-stick pan or parchment paper is necessary if you don’t use oil.
Roast any vegetables you like. Potatoes, tomatoes, asparagus, peppers, and zucchini are great additions to the roasted broccoli and carrots recipe.
If you are getting soggy or mushy results when roasting vegetables, try soaking up any water from the veggies before adding the other ingredients. Lay the vegetables out and pat them dry with paper towels. Also, you can reduce the cooking time if they are getting soft too quickly.
If you prefer more flavor in your vegetables, add any herbs and spices you like. Garlic, salt, and pepper are great, but you could also add onion, thyme, or dill.
Serving Suggestions
Roasted broccoli and carrots make an easy lunch, or you can serve them as a side dish at dinner. As mentioned above, adding protein makes these veggies a full meal. Some of my favorites are baked cod, grilled tilapia, and boneless pork chops.
Enjoy crispy baked tofu with your roasted veggies or air-fried poached eggs for a meatless meal. You can also throw the leftovers in a frittata or mix them into an omelet.
Roasted Broccoli and Carrots
Ingredients
- 4 cups fresh broccoli florets chopped into bite-sized pieces
- 3-4 fresh carrots peeled and sliced
- 1/2 bulb of garlic cloves separated and peeled
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat your oven to 400°F and line a large baking sheet with parchment paper.
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In a large bowl, combine the broccoli florets and sliced carrots.
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Peel the garlic cloves and add them to the bowl with the vegetables.
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Drizzle the olive oil over the vegetables and sprinkle with salt and pepper. Toss everything together to coat evenly.
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Spread the vegetables out on the prepared baking sheet in a single layer.
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Roast in the preheated oven for 15 minutes, then stir the vegetables and continue roasting for another 10 minutes, or until they are tender and lightly browned.
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Remove from the oven and serve immediately. DEVOUR!
Nutrition
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