I wanted to share this simple recipe with you all, because whenever I’ve made this for my friends, I see this certain look in their eyes. It’s like they’ve seen vegetables in a new way and a beautiful way. This recipe is incredibly simple and anyone can do it. All you need is veggies, salt, pepper, and olive oil. I don’t put measurements in this recipe, because this is based off what you are seeing and your own instincts. I love roasted broccoli and carrots and you can even use this technique for other veggies too. Maybe you’re thinking it’s just roasted veggies and why would I make a post on this, but it’s not what it is that makes it unique, it’s the way that I do it.
Why Broccoli + Carrots?
Broccoli – vitamin K, C, and folate. Vitamin K helps with blood clotting. Vitamin C helps repair the tissues in the body as well as building immunity. Folate helps turn carbohydrates into energy.
Carrots – beta carotene, fiber, vitamin K1. Beta carotene is converted into vitamin A which is good for the skin and for vision. Fiber can help with digestion and vitamin K1 also to help the blood.
Roasted Broccoli + Carrots
Healing roasted veggies, cooked to perfection and easy to chew. Gluten-free, dairy-free + vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 sheet(s) 1x
- Category: Salad, Side Dish, Snack
Ingredients
- broccoli
- carrots
- olive oil
- sea salt
- pepper
- 1 dash garlic powder (optional)
Instructions
- Preheat the oven to 400 degrees.
- Chop the broccoli and carrots into little pieces.
- Put them in a bowl.
- Add olive oil, salt, and pepper.
- Mix with a spoon or your hand and coat the veggies.
- Add veggies onto a tray.
- Put them in the oven for 30 minutes.
Notes
- Try to keep the veggies cut mostly the same size to ensure even cooking. I’ve found cutting them as small as possible to be most effective.
- Always wash your veggies but DO NOT leave them wet. Pat them dry with a towel, because this can affect the way they are cooked.
- Add a good amount of salt but more pepper than salt. I think I twisted the salt shaker like 4 times for this.
- Coat the veggies in olive oil and really make sure it gets around the WHOLE piece of veggie. This is an easier job for the carrots, but for the broccoli, the oil is absorbed pretty fast. I take note of the color of the top of the broccoli. If it’s light green, it needs more oil and if it’s dark green the whole way through, you’ve done it right.
- GIVE THE VEGGIES SOME SPACE! Once they’re on the tray space them out. It doesn’t matter if they’re touching but make sure they aren’t piled on top of each other or anything. It’s always better to cook less on the tray if it means having more space. It let’s them roast to their best potential.
- Don’t check on them for 30 minutes. They are fine and cooking to perfection. Let them do their thing.
- Once you feel good about roasting veggies, you can add in other fun things like garlic powder, crushed red pepper, nutritional yeast, and whatever your heart desires!
- Roasted veggies are really yummy with hummus, mixed in salads, on the side of meats or fish, and even in purees (the carrots). Throw the carrots in the blender with some olive oil and garlic and you’ve got a beautiful carrot puree.
If you liked Roasted Broccoli + Carrots, then here’s another easy recipe: thyme biscuit: a microwavable mug recipe 🙂
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