Roasted Broccoli and Carrots
A two-in-one side dish that's as flavorful as it is versatile and equally welcome at weeknight dinners and holiday meals.
Servings: 4 people
Ingredients
- 1 pound broccoli cut into bite-size florets
- 1 pound carrots peeled if desired, and cut into 1/2-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 1/2 a lemon
- 2 tablespoons finely chopped fresh parsley for garnish
Instructions
- Preheat Oven and Prep Pan: Preheat oven to 425 °F (218 °C). Line a rimmed baking sheet with parchment paper.
- Toss and Season Vegetables: 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.
- Roast for Crispness: Spread in an even layer on the prepared baking sheet; bake until tender and nicely browned (20 to 25 minutes), stirring once halfway through.
- Finish with Brightness: Transfer to serving bowl and add lemon juice and parsley; toss to combine. Season to taste with salt and pepper; serve.
Notes
- For Even Cooking: Slice carrots slightly smaller than broccoli florets to be sure that both the dense carrots and the delicate broccoli cook perfectly at the same rate.
- Easy Cleanup: Line your baking sheet with parchment paper to prevents sticking and make cleanup simple.
- Fresh Herbs: Fresh thyme and parsley are best. If you use dried thyme, use half the amount and stir it into the olive oil before tossing with the vegetables.
Nutrition
Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 117mg | Potassium: 742mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19867IU | Vitamin C: 114mg | Calcium: 98mg | Iron: 2mg
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