Description
A delicious side dish of roasted broccoli and carrots that enhances natural flavors with its crispy texture and vibrant colors.
Ingredients
- 8 medium carrots, peeled and cut into 2-inch sticks
- 1 lb broccoli florets, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Fresh cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili flakes
- 1/3 cup grated parmesan cheese (optional for topping)
- Fresh chopped parsley for garnish
Instructions
- Preheat your oven to 425°F.
- Cut the carrots and broccoli into suitable pieces if you haven’t done so already.
- Place them on a large-rimmed sheet pan in an even layer and drizzle them with olive oil.
- In a small bowl, mix together the salt, black pepper, Italian seasoning, garlic powder, and red chili flakes.
- Sprinkle the seasoning mix evenly over the vegetables and toss them to coat in the olive oil and spices.
- Bake for 25 to 30 minutes, flipping the vegetables halfway through the cooking time.
- Remove from the oven when the carrots are tender and start to get golden caramelization on the bottoms.
- If desired, sprinkle parmesan cheese over the warm vegetables.
- Serve warm, garnished with finely chopped parsley.
Notes
For a smoky flavor, toss the vegetables with a bit of smoked paprika. Leftovers can be stored in an airtight container for up to three days.
