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Roasted Carrots and Broccoli with Lemon and Olive Oil

This dish features tender, caramelized carrots and broccoli roasted at high heat until deeply golden and smoky. The natural sweetness and nutty flavors are enhanced through roasting, resulting in a crispy, slightly charred appearance with a rich, savory aroma. Finished with a squeeze of lemon and a drizzle of olive oil, it’s a vibrant, flavorful side that feels both simple and special.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy, Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large broccoli cut into bite-sized florets
  • 3 large carrots sliced diagonally into 0.5 cm (¼ inch) rounds
  • 2 tablespoons olive oil good extra virgin preferred
  • to taste flaky sea salt
  • to taste fresh cracked black pepper
  • 1 lemon lemon for squeezing fresh juice

Equipment

  • Baking sheet
  • Parchment paper
  • Spatula
  • Kitchen tongs (optional)
  • Lemon

Method
 

  1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Prepare the vegetables by cutting the broccoli into small, even-sized florets and slicing the carrots diagonally into 0.5 cm (¼ inch) rounds. Place them in a large bowl.
  3. Toss the vegetables with olive oil, ensuring they are evenly coated. This helps them roast up crispy and caramelized.
  4. Spread the coated vegetables in a single layer on the prepared baking sheet, making sure there’s space between pieces for proper roasting.
  5. Roast in the oven for about 20 minutes, flipping the vegetables with a spatula halfway through. Look for deep golden edges and some char for that smoky flavor.
  6. Check the vegetables; they should be crispy around the edges with caramelized, sticky carrots and smoky broccoli tips. If needed, roast for an additional 3–5 minutes until perfect.
  7. Remove from the oven and immediately sprinkle generously with flaky sea salt and freshly cracked black pepper to enhance the flavors.
  8. Squeeze fresh lemon juice over the roasted vegetables for a bright, zesty finish that balances the smoky sweetness.
  9. Give everything a gentle toss or serve directly on a platter. Let it rest for a minute so flavors meld and the vegetables slightly cool before serving.