Roasted Broccoli And Carrots Recipe 355
ROASTED BROCCOLI AND CARROTS
The best Roasted Broccoli and Carrots with Parmesan in the oven. Tender inside and crispy outside, this is the most delicious way to cook vegetables!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
- If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
- In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
- Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 119 kcal, Carbohydrate 12 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Fiber 4 g, Sugar 5 g
ROASTED BROCCOLI AND CARROTS RECIPE
Roasted Carrots and Broccoli, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite simple side dish or salad topper!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 5
Steps:
- Prep oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash broccoli and carrots. Cut stems from broccoli and separate florets into smaller, bite-size pieces. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.
- Roast vegetables: Arrange the carrots and broccoli on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast vegetables on all sides.
- Serve vegetables: Remove pan from oven, arrange roasted broccoli and carrots on a plate and serve as a side dish or as a salad topping.
Nutrition Facts : ServingSize 1 serving, Calories 148 kcal, Carbohydrate 19 g, Fat 8 g, SaturatedFat 1 g, Sodium 126 mg, Protein 4 g, Fiber 6 g, Sugar 7 g, UnsaturatedFat 6 g
HONEY SAUTEED BROCCOLI & CARROTS
This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.
Provided by Joel6538
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a preheated, non-stick pan over medium heat get the olive oil hot.
- Add the broccoli and carrots - saute for 3 minutes.
- Add garlic and saute another 2 minutes.
- add the water - this steams the broccoli a bit and adds some nice color.
- After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
- Turn heat off and add the honey - mix well.
- Serve immediately.
ROASTED BROCCOLI
If you haven't tried roasted broccoli, you're missing out. The nutty, caramelized flavor and the hands-off cooking technique will win over any non-broccoli-lovers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Using a vegetable peeler, peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces.
- In a large bowl, toss florets and stems with olive oil, salt, and pepper.
- Spread in a single layer on a rimmed baking sheet; roast, turning broccoli halfway through, until tender, about 15 minutes.
STEAMED BROCCOLI AND CARROTS WITH LEMON
This side dish adds lots of color and vitamins and minerals to your meal.
Provided by Andrea Fahlor
Categories Side Dish Vegetables Carrots
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli florets and carrots, cover, and steam until tender, about 5 minutes.
- Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.
Nutrition Facts : Calories 35.4 calories, Carbohydrate 8.1 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.7 g, Sodium 497.2 mg, Sugar 2.7 g
ROASTED BROCCOLI AND CARROTS RECIPE - (3.5/5)
Provided by hanley89
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 475 Toss broccoli and carrots with olive oil, garlic and salt and pepper 2. roast for 20 -25 minutes until tender, tossing every 10 minutes
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