Roasted Carrots + Broccoli

Lunch/Dinner

Oct 4

Roasting up carrots and broccoli is something I do for Jack every week, and while I’ve shared a little bit of how I do it on Instagram and what I use the veggies for, I never really shared a full recipe for you all. So here you have it!

Roasting the veggies ahead of time each week makes day-of meal prep a lot easier for me! The carrots I simply serve on the side of lunches and dinners, but the broccoli gets a lot more use! I chop up broccoli and use in grilled cheese, quesadillas, eggs, pasta. I also simply serve as a side dish, usually plain but sometimes with pesto.

Ingredients

2 crowns of broccoli
6-8 medium-sized carrots
Avocado or olive oil
Black pepper
Salt (optional)

Instructions

1. Line two baking sheets with parchment paper

2. Preheat oven to 400 degrees

3. Chop broccoli into small, bite-sized pieces, removing the large stem piece

4. Chop ends off carrots, peel (if desired), and cut into 2 inch pieces, slicing in half lengthwise if too thick

5. Place broccoli and carrots on their own baking sheet

6. Coat both with a good drizzle of avocado or olive oil and a sprinkle of pepper and salt (I usually don’t add salt, but you can if desired)

7. Place in the oven and roast until tender and both veggies have some color to them (usually it’s about 15-20 minutes for the broccoli and 20-25 min for the carrots depending on how big or small you chop them)

8. Place in a storage container and store in the refrigerator for the week once cooled

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