If you slice the carrots too thick, they will still be hard when the broccoli is well roasted. Next, scatter everything on a roasting pan lined with a sheet of parchment paper, creating a barrier between the food and the metal pan.

Hint : It is very important not to crowd the pan. There should be some room around each piece so the vegetables roast and get crispy. If they are too close, they will steam. Although they will still be edible, the crispy bits make this dish extra special!

This recipe is perfect for gluten-free, vegan, vegetarian, Paleo, Whole30, and Kaufmann Phase 1 diets. You can reheat his dish, or any roasted vegetable dish, in a hot skillet with a teaspoon of olive oil or butter for a few minutes.

After roasting, pull the pan from the oven and let it cool for an hour at room temperature. Transfer the vegetables to a glass storage container and seal with a tight-fitting lid.

Store in the fridge for a day or two until ready to serve. Yes, they can! Remember this: vegetables are good; cookies are bad. Broccoli, carrots, and garlic are good sources of protein and dietary fiber. They are low in calories, low in carbs, and full of nutrients.

You can roast frozen broccoli, but we recommend roasting only fresh broccoli. Fresh broccoli gets crispy when roasted at high temperatures. When you roast frozen broccoli, the broccoli will cook, but it will be soggy.

Yes, you can. When you're trimming the broccoli, peel the outer layer of the stems with a vegetable peeler. Then slice the stems into "coins," one-inch round pieces. Add them to the mixing bowl with the florets.

I use parchment paper instead of foil for lining my sheet pans. Look for unbleached parchment paper that hasn't been treated.

Parchment paper is used to create a non-stick surface on baking bans. Additionally, the paper creates a barrier on metal surfaces to prevent heavy metal exposure.

You can use baby carrots but we prefer to use fresh organic carrots. Baby carrots are trimmed to size in a factory, which means they are older than the fresh carrots on the shelves. Also, baby carrots are often waterlogged.

if you buy them, tilt the bag to make sure a cup of water hasn't accumulated in the bag. Take the bag with the least amount of water.

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 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.

Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Cook Time 25 minutes mins. Total Time 30 minutes mins. Cuisine American. Servings 4 servings. Calories kcal. Prep oven: Preheat the oven to degrees 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 inch 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. Tools Needed: sheet pan, knife set, cutting board Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking.

If serving cold on salads or bowls, you can make this recipe up to three days ahead of time. Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to days. For best taste and texture, do not freeze and reheat.

Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted broccoli and carrots recipe is a good source of fiber, vitamin A, and vitamin C. Serving: 1 serving Calories: kcal Carbohydrates: 19 g Protein: 4 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 5 g Sodium: mg Potassium: mg Fiber: 6 g Sugar: 7 g Vitamin A: IU Vitamin C: mg Calcium: 92 mg Iron: 1 mg.

Keyword easy roasted vegetables, roasted carrots and broccoli, side dish, vegan. Tried this recipe? Let us know how it was! Pinterest Facebook Twitter. Facebook Twitter Instagram YouTube Linkedin Pinterest. Previous Previous. Next Continue.

Similar Posts. A simple pan fried kale and chard side dish recipe. A refrigerator pickled beets recipe made with apple cider vinegar and cinnamon. Reduce food waste and turn those beet tops into healthy roasted chips!

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List of Partners vendors. Recipes Side Dish Vegetables Carrots. Steamed Broccoli and Carrots with Lemon. Submitted by Andrea Fahlor. Trending Videos. Add Photo 6. Prep Time:. Jump to Nutrition Facts. Directions Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.

Recipe Tip You can use your favorite flavor of seasoned salt for best results. I Made It Print. Nutrition Facts per serving 35 Calories 0g Fat 8g Carbs 2g Protein.

Add Your Photo. Photos of Steamed Broccoli and Carrots with Lemon 01 of Photo by jmpizzaman. Photo by Riena.

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Broccoli becomes soft and has a mellow, yet somewhat sweet flavor when browned in the oven. You do not need to blanch broccoli before roasting, but blanching will help the sprouts retain their green color when cooked with high heat.

This recipe is simply prepared with just olive oil, garlic, salt, and pepper. However, the herb and spice flavor possibilities are endless! Here are a few to try out in your roasted broccoli and carrots recipe:. Take advantage of carrot and broccoli season!

The best time to make this dish is when both broccoli and carrots are in season, which is typically year round in California. Use your veggie scraps to reduce food waste! Did you buy carrots with their leaves?

I'm a registered dietitian, working mom, creator of Fork in the Road, and it's my mission to get more people to eat more plants. Join me in taking the "fork in the road" on the path to plant-based living! Grilled Zucchini Goat Cheese Bake — zucchini stuffed with herbed goat cheese and baked with marinara sauce.

Serve with fresh bread for an easy dinner! Add some crunch to breakfast! An easy roasted vegetable side dish with fresh summer zucchini and sliced onions. Great as a side or as a topping! Super easy and yummy!

I did toss in some chunked up onion, only because I had some on hand and I love onion. This would be great without them! So glad you liked it! And great about adding in more vegetables, this is a foundational recipe you can make your own. QUESTION — What is the difference if I use frozen broccoli and fresh carrots?

I am looking forward to making this having the veggies mixed! Hi Christy, thanks for your question! You may need to add a few minutes to your cooking time but the broccoli will thaw and begin cooking very quickly so you can follow the rest of the recipes as notes.

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SUBSCRIBE ON YOUTUBE! What type of carrots should I use? Should I peel carrots before roasting? How should I cut carrots before roasting?

What flavor does broccoli have when roasted? Should I blanch broccoli before roasting? NOT SURE WHERE TO START WITH PLANT-BASED EATING?

Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path. Print Recipe Pin Recipe. Prep Time 5 minutes mins. Cook Time 25 minutes mins. Total Time 30 minutes mins. Cuisine American.

Servings 4 servings. Calories kcal. Prep oven: Preheat the oven to degrees 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 inch cm pieces.