Servings: 4 Prep time: 10 min Cooking time: 15 min
Ingredients
6 medium carrots peeled
3 cups broccoli cut into florets
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon fresh herbs (parsley, chives, cilantro, choose your favorite)
2 tablespoons olive oil
2 tablespoons grated Parmesan (optional)
Directions
Preheat the oven to 350-375 degrees F.
Cut carrots diagonally into 1 ½-inch thick slices, then place the carrots on the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
Drizzle the vegetables with the oil, then sprinkle on the spices. Toss to coat the vegetables evenly, then spread them into an even layer.
Place in the oven and roast for 15-20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with parmesan for the final 5 minutes of baking. Enjoy!
Notes:
Veggies: Other veggies that roast well include asparagus, cauliflower, curly kale, bell peppers, squash, brussels sprouts (starchy), sweet potatoes, red or yellow potatoes (starchy). Note: carrots are a starchy veggie too.
Cheese: If you don’t have parmesan, don’t use it.
Vegan: Sub parmesan for nutritional yeast or omit.
Flavor: Squeeze of fresh lemon juice or drizzle of tahini.
Leftovers: Keeps well for 3 to 4 days refrigerated.
Comments