Roasted Broccoli and Carrots

Roasted Broccoli and Carrots is rated 5.0 out of 5 by 1.
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Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 4

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.

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.

Rated 5 out of 5 by from Perfect Side Dish My sister prepared this dish for the 1st time and it was absolutely delicious. If you like your broccoli a little crunchy it's the best. I'm not a lover of cooked carrots, these were roasted with the broccoli which made them perfect, all the flavor was there that made it great. The Pros definitely out weigh the Cons. The only Con could be if you only like your vegetables soft.
Date published: 2012-02-05
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