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

 

  • You can add cauliflower to this recipe to create roasted broccoli, cauliflower and carrots. Cauliflower florets roast in a similar amount of time, so you can follow the same instructions.
  • Try to chop your vegetables a similar size so they roast evenly.
  • If you like, serve your roasted carrots and broccoli with your favorite sauce.

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