Roasted Broccoli and Carrots
When you're in need of a quick and easy side dish, Roasted Broccoli and Carrots are the obvious choice! With just a few ingredients and minimal hands-on time, this one-pan side dish can be served with a variety of different dinners.
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Servings: 4
Ingredients
- 1 pound Broccoli Florets
- 1 pound Carrots ½-inch diagonal cut
- 3 Garlic Cloves minced
- 2 tablespoons Avocado Oil
- ½ teaspoon Kosher Salt see notes
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Chili Flakes more to taste
- 1 teaspoon Toasted Sesame Oil optional
- 1 teaspoon Sesame Seeds optional
- 2 tablespoons Sliced Green Onions optional
Instructions
- Preheat oven to 425℉.
- Chop the broccoli into bite-sized florets.
- Cut the carrots in ½ inch pieces at a diagonal.
- Add them to a large parchment-lined sheet pan (or two!) and toss them with the olive oil, Kosher salt, and black pepper. Avoid overcrowding the baking sheet.
- Bake for 20 minutes.
- Remove from oven and toss in the minced garlic and red chili flakes, return to the oven for an additional 7-10 minutes or until the veggies are tender and start to get nicely browned.
- Drizzle the toasted sesame oil over the roasted veggies, then sprinkle with sesame seeds and green onions (if using). Season with extra salt and pepper to taste. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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