Roasted Broccoli and Carrots

Recipe source: Liv Vegan Strong

Recipe card for Roasted Broccoli and Carrots featuring a photo of roasted broccoli and carrot slices, an ingredients list, step-by-step directions, prep and cook times, serving size, required kitchen tools, and a note about using kosher salt.

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Illustrated recipe tips for roasted broccoli and carrots, featuring guidance for preparing and roasting the vegetables, choosing seasonings, achieving tender vegetables with browned edges, and customizing the dish with different herbs and flavors.

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Roasted Broccoli and Carrots

Fresh broccoli and carrots are roasted until tender and caramelized, then finished with garlic, red pepper flakes, and optional sesame seeds and green onions for extra flavor. This colorful side dish is simple to prepare and pairs well with a variety of meals while highlighting the natural sweetness of roasted vegetables.

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Ingredients

  • 1 pound Broccoli Florets
  • 1 pound Carrots, ½-inch diagonal cut
  • 3 Garlic Cloves minced
  • 2 tablespoons Olive Oil
  • ½ teaspoon Kosher Salt *see note at the bottom
  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Red Chili Flakes (plus more to taste)
  • 1 teaspoon Sesame Seeds (optional)
  • 2 tablespoons Sliced Green Onions (optional)

Directions

  1. Preheat oven to 425℉.
  2. Chop the broccoli into bite-sized florets.
  3. Cut the carrots into ½ inch pieces at a diagonal.
  4. 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.
  5. Bake for 20 minutes.
  6. Remove from the oven and toss in the minced garlic and red chili flakes, then return to the oven for an additional 7-10 minutes, or until the veggies are tender and starting to get nicely browned.
  7. 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!

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.