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Roasted Broccoli and Carrots is a simple flavorful side dish that enhances any meal. In just 35 minutes, you can have a vibrant, two-in-one addition to your table. Perfectly roasted vegetables take on a subtle, smoky complexity and natural sweetness that's accented by fresh thyme and zesty lemon juice.
Unlike other vegetable dishes that may require complicated techniques or exotic seasonings, this one is all about letting the natural flavors shine. Olive oil and herbs create a rich aroma, making your kitchen smell as good as this simple side dish tastes. A sprinkle of parsley adds a burst of color and freshness right before serving, rounding out this easy, but sophisticated, side.
Ingredients for Roasted Broccoli and Carrots
- Broccoli: Choose heads that are deep green with tight florets and no yellow spots.
- Carrots: Look for firm, bright orange carrots with smooth skin. Avoid those with cracks or dry ends.
- Olive Oil: A quality extra-virgin olive oil will offer a richer flavor.
- Fresh Thyme: Opt for bright green, plump leaves; avoid any that appear dry or blackened.
- Lemon: Choose a lemon that is firm and heavy for its size, a good sign of juiciness.
- Fresh Parsley: Look for flat leaf parsley with bright green leaves without any signs of wilting or yellowing.
- Kosher Salt and Freshly Ground Black Pepper
- Preheat the Oven: Make sure your oven is fully preheated to 425°F before adding the vegetables. This ensures even cooking and a nicely caramelized finish.
- Even Spread: Arrange the broccoli florets and sliced carrots in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which may result in softer, less crispy vegetables.
- Herbs: For the best flavor, use fresh thyme and parsley. Dried herbs can work in a pinch, but the flavor won't be as vibrant.
- Stir Halfway: Don't forget to stir the vegetables halfway through the roasting time. This promotes even cooking and browning.
- Taste and Adjust: After adding the lemon juice and parsley, taste the dish and adjust the salt and pepper as needed before serving.
- Swap the oil with melted coconut oil, avocado oil or even sesame oil for a different flavor profile.
- Replace thyme with fresh rosemary or oregano if you prefer.
- For a touch of spice, add a pinch of red pepper flakes or cayenne pepper.
- Use lime juice instead of lemon for a unique citrus kick.
- Add a sprinkle of grated Parmesan cheese just before serving for a cheesy touch.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F oven for about 10 minutes. To reheat on the stovetop, warm the vegetables in a single layer in a nonstick skillet over medium heat until heated through. The microwave isn't a good option here, as it can make the vegetables soggy.
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How to Make Roasted Broccoli and Carrots
Heat the oven to 425°F and line a baking sheet with parchment. In a large bowl, mix broccoli and carrots with olive oil, thyme, salt, and pepper. Arrange on the sheet and roast for 20-25 minutes, stirring midway. Transfer to a serving bowl, mix in lemon juice and parsley, adjust seasoning, and serve.
Roasted Broccoli and Carrots
- 1 pound broccoli cut into bite-size florets
- 1 pound carrots peeled if desired, and cut into ½-inch diagonal slices
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice from about ½ a lemon
- 2 tablespoons finely chopped fresh parsley for garnish
- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- Place broccoli and carrots in a large bowl; drizzle with olive oil, sprinkle with thyme leaves and season to taste with salt and pepper; toss well to coat. Spread in an even layer on the prepared baking sheet; bake until tender and nicely browned (20 to 25 minutes), stirring once halfway through.
- Transfer to serving bowl and add lemon juice and parsley; toss to combine. Season to taste with salt and pepper; serve.