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Broccoli and Carrots on a sheet pan
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5 from 1 vote

Roasted Broccoli and Carrots Recipe

5 ingredient roasted broccoli and carrots make the perfect, easy to put together weeknight side dish.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Canadian
Servings: 4
Calories: 171kcal
Author: Jacqueline Piper

Equipment

Ingredients

  • 1 lb broccoli cut into bite-sized florets
  • 1 lb carrots whole baby carrots
  • ¼ cup Parmesan cheese
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste

Instructions

  • Preheat oven to 400°F (200°C).
  • Optionally, line a baking sheet with aluminum foil for easier cleanup.
  • Add the broccoli and carrots to a large mixing bowl. Drizzle oil on the vegetables and mix.
  • Sprinkle the parmesan cheese and red pepper flakes over and mix again.
  • Add vegetables to the sheet pan, spread them out and season them.
  • Bake for about 25 minutes. Serve immediately.

Video

Notes

The olive oil makes this recipe higher calorie but I feel that the healthy fats make it worth it. You can omit it if you prefer.
Substitutions - Try coconut oil in place of olive oil.
Storage - Store in the fridge for about 3 days in a container with a lid.

Nutrition

Calories: 171kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Fiber: 6g | Sugar: 7g