Everything can be prepped up to 48 hours in advance and tossed in the oven just before serving. Easy peasy!
An Easy Side Dish
Besides being super colorful and healthy, roasting vegetables is a quick and easy way to prep an entire dinner in the oven at once. Roasting veggies in the oven caramelizes the outside of the veggies adding lots of flavor.
Ingredients and Variations
VEGGIES Fresh carrots and broccoli are easy to find year-round. We chose fresh whole carrots, but baby carrots will work. SEASONINGS Olive oil, honey, and garlic, combined with chili flakes brings out the flavor of carrots and broccoli, or any other roasted veggies!
How to Roast Broccoli and Carrots
Tips
Frozen carrots and broccoli will work but won’t brown as well and won’t have the same tender-crisp texture. The glaze can be basted before cooking but also during and after.
Storing Leftovers
Keep cooled leftovers in the refrigerator for up to 3 days. Or, freeze them in quart-sized zippered bags with the date labeled on them and they’ll keep about a month. Leftover broccoli and carrots are great in a soup or stew!
More Roasted Veggies
Roasted Brussel Sprouts – ready in 30 minutes Brown Sugar Roasted Sweet Potatoes – so easy to make Roasted Parmesan Asparagus – only 4 ingredients Simple Roasted Turnips – freezer friendly Easy Oven Roasted Potatoes – 5-star recipe Roasted Rainbow Carrots – elegant, yet easy The Best Crispy Roasted Cauliflower – with a special technique
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