Roasted Carrots and Broccoli
Learn how to roast carrots and broccoli in the oven with this simple recipe! Master this combo and have a delicious side that you can make again and again.
Servings: 4 servings
Calories: 191kcal
Ingredients
- 3-4 cups peeled and chopped carrots 6-8 carrots
- 3-4 cups broccoli florets
- 4 tablespoons avocado oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425° F.
- Line a baking sheet with parchment paper.
- Add the carrots and broccoli to the baking sheet.
- Drizzle 2 tablespoons of avocado oil and sprinkle the remainder of the ingredients on top. Toss the vegetables until coated.
- Roast for 15 minutes.
- Drizzle the remainder of the avocado oil.
- Roast for an additional 10 to 15 minutes or until the vegetables are tender.
- Taste to see if more salt is needed for your liking.
Notes
- Storing: Leftovers can be stored in the fridge for 3 days. Simply reheat in the microwave until warmed through.
- Keep it to a single layer: Even if you are doubling this recipe you want to make sure you aren’t overcrowding the baking sheet. This causes the vegetables to cook unevenly and may produce too. much moisture causing them to steam instead of cook up crisply.
- Cut the vegetables: Don't cut them too small and make sure they are even in size so they all cook in the same amount of time.
- Using frozen vegetables. I highly recommend using fresh but you can use frozen if that's all you have. Frozen vegetables tend to get much softer when you cook them. So keep an eye on them to make sure they aren’t over or undercooked.
Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 382mg | Potassium: 542mg | Fiber: 5g | Sugar: 6g | Vitamin A: 16509IU | Vitamin C: 67mg | Calcium: 73mg | Iron: 1mg