Roasted Broccoli and Carrots
Roasting vegetables at a high temperature concentrates their flavors and brings out their natural sweetness. In our roasted broccoli and carrots recipe, red pepper flakes lend a spicy kick, while a sprinkling of Parmigiano-Reggiano cheese adds a salty note. This simple side dish goes with everything, but we recommended serving alongside roast chicken.
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
Step 1. Preheat the Oven
To make oven roasted broccoli and carrots, position 1 rack in the middle and 1 rack in the lower third of an oven. Preheat the oven to 500°F.
Step 2. Toss the Vegetables
Divide the broccoli florets and carrots evenly among 2 baking sheets. Drizzle each with 1 Tbs. of the olive oil and 1/2 tsp. of the salt. Gently toss, then spread the vegetables out in an even layer.
Step 3. Roast the Vegetables
Transfer to the oven and roast until the vegetables are crisp-tender (about 8 minutes).
Step 4. Season the Vegetables
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.
Step 5. Serve
Transfer the vegetables to a large bowl and serve immediately. Serves 4.
Williams Sonoma Test Kitchen
Roasted Broccoli and Carrots Serving Tips