Broccoli Carrots Oven (Print Version)
Sweet broccoli and carrots tossed with olive oil, herbs, and parmesan if you like. Super simple for speedy sides.
# Ingredients:
→ Vegetables
01 -
Peel 450 g carrots (that's around 5 or 6), then cut into sticks
02 -
Chop up 1 big head of fresh broccoli (about 450 g) into florets roughly the same size
→ Seasonings and Oils
03 -
1 teaspoon Italian seasoning (throw in if you like)
04 -
Half a teaspoon smoked paprika (optional)
05 -
A quarter teaspoon crushed red pepper flakes (skip or add, your call)
06 -
3 tablespoons olive oil, extra-virgin
07 -
1 teaspoon garlic powder
08 -
1 teaspoon sea salt
09 -
Half a teaspoon ground black pepper
→ Finishing Touches
10 -
Grated Parmesan cheese, a quarter cup (sprinkle on after if wanted)
11 -
Lemon zest from one lemon (add it at the end if you like)
# Steps:
01 -
Pull the veggies out while still hot. Toss over some lemon zest and Parmesan if you want, then dig in right away.
02 -
Slide into your hot oven for 20 or 25 minutes. At the halfway mark, give everything a quick stir. You want those veggies tender with some browned bits on the edges.
03 -
Grab a baking sheet. Lay down some parchment paper and spread out the veggies so they’re not crowded.
04 -
Toss your broccoli and carrots in a big bowl. Drizzle with olive oil, then add in garlic powder, sea salt, black pepper. Want to jazz it up? Sprinkle in Italian seasoning, smoked paprika and red pepper flakes too. Mix until every piece’s got some seasoning.
05 -
Blot your carrot sticks and broccoli super dry. Extra moisture makes steaming—dry veg means better browning.
06 -
Cut broccoli into florets. Slice carrots into sticks—try keeping them all similar size so they roast at the same pace.
07 -
Fire up your oven to 220°C. Don’t start roasting until it’s nice and hot.
# Notes:
01 -
Drying veggies before you season makes them way crispier.
02 -
Zest and Parmesan tossed on after baking keep their taste fresh and bright.