Roasted Broccoli and Carrots
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Roasting vegetables at a high temperature concentrates their flavors and brings out their natural sweetness. Here, red pepper flakes lend a spicy kick to roasted broccoli and carrots, while a sprinkling of Parmigiano-Reggiano cheese adds a salty note. Serve this simple side dish alongside roast chicken (see related recipe at left).
Ingredients:
- 1 1/2 lb. broccoli, cut into 1-inch florets
- 2 carrots, peeled and cut on the bias into 1/2-inch slices
- 2 Tbs. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. minced garlic
- 1/4 to 1/2 tsp. crushed red pepper flakes
- Zest of 1 lemon
- 1/4 cup finely grated Parmigiano-Reggiano cheese
Directions:
Position 1 rack in the middle and 1 rack in the lower third of an oven. Preheat the oven to 500°F.
Divide the broccoli and carrots evenly among 2 baking sheets. Drizzle each with 1 Tbs. of the olive oil and 1/2 tsp. of the salt. Toss well, then spread the vegetables out in an even layer. Transfer to the oven and roast until the vegetables are crisp-tender, about 8 minutes.
Remove the pans from the oven and sprinkle the vegetables evenly with the garlic, red pepper flakes, lemon zest and cheese. Continue roasting for 2 minutes more.
Transfer the vegetables to a serving bowl and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
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