Roasted Carrots and Broccoli with Lemon and Herbs

Roasted vegetables in a red serving bowl.

Roasted Carrots and Broccoli with Lemon and Herbs

This easy to make vegetable side dish is full of flavor. Roasted carrots and broccoli are seasoned with lemon, garlic and herbs and come out perfectly tender and crisp.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 188kcal

Author: Betty Davies

Ingredients

12 ounces baby carrots (340g)
1 head broccoli cut into florets
3 tablespoons oil
juice of 1 lemon
¼ teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning

Optional

¼ cup shredded parmesan (4 tablespoons)

Instructions

Preheat the oven to 400F / 220c.
Place the carrots and broccoli in a large mixing bowl.
12 ounces baby carrots, 1 head broccoli
In a small bowl, mix together the oil, lemon and seasonings.
3 tablespoons oil, juice of 1 lemon, ¼ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning
Pour the oil and lemon over the vegetables and mix well.
Line a baking sheet with parchment paper or foil. Spread the vegetables in an even layer on the baking sheet.
Place in the oven and roast for 20 minutes, flipping over halfway through cooking. Cook til tender.
Remove from the oven, sprinkle with parmesan cheese (if using) and serve.
¼ cup shredded parmesan

Notes

Nutritional values are an estimate and do not include the parmesan cheese.

Nutrition