Looking for easy and delicious side dishes? Well, then you should try making this Roasted Broccoli And Carrots recipe.
It seems like I am always trying to think of new side dishes to make during the week. I’ve been on a constant rotation of Caesar salad, steamed white rice, roasted potatoes, and arugula salad—that was until I discovered this delicious recipe for roasted broccoli and carrots. Fall has arrived, and a mixture of roasted veggies is exactly what I am craving. I don’t know why, but something about oven-roasted veggies with crispy edges and coated in olive oil screams fall to me. The way the oven roasts the carrots brings out their rich sweetness and enhances the earthiness and nuttiness of the broccoli, making the combination even more satisfying.
My favorite part about this recipe is its simplicity. The seasonings are probably already in your pantry, and if not, can easily be replaced. As a matter of fact, even the veggies can be replaced! If you don’t have carrots, try swapping them for squash, sweet potatoes, or even turnips. Don’t like broccoli? No worries! Replace it with either cauliflower, Brussels sprouts, or romanesco. This recipe can easily be made as a side dish or as a lazy lunch if you don’t feel like making a major mess in your kitchen.
Can I make this recipe in an air fryer instead?
Yes, you can totally make these in the air fryer instead! All you have to do is heat your air fryer to 375°F, then place all your veggies in a single layer and cook for about eight to 10 minutes. Make sure to shake the basket halfway through for even cooking. Sprinkle the veggies with Parmesan cheese and some cracked black pepper and serve immediately.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the oven at 375°F for about 10-12 minutes, or you can put them in the microwave until they’re warmed through. You can also reheat in a lightly oiled pan over medium-high heat for 4-5 minutes or until warm.
Serving suggestions
Anytime I make dinner during the week, I always find myself making some type of roasted veggie, and this recipe for roasted broccoli and carrots is perfect if you want an easy side dish. You can serve alongside these Boneless Skinless Chicken Thighs, a Grilled Romaine Salad, and some Crispy Smashed Potatoes. It would also go great with this warm and comforting Beef Bourguignon and this tasty Turkey Meatloaf.
Roasted Broccoli And Carrots
Ingredients
- 16 ounces broccoli florets washed and cut into bite-sized pieces
- 3 medium carrots peeled and sliced diagonally
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Optional: 2 tablespoons grated Parmesan cheese
Instructions
- Preheat your oven to 400°F.
- Place the broccoli florets and sliced carrots into a large bowl.
- Drizzle with olive oil and sprinkle with garlic powder, onion powder, salt, and black pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables out on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through.
- If using, sprinkle Parmesan cheese over the vegetables immediately after removing from the oven.
- Serve warm.
Leave a Comment