I love fresh broccoli and it’s one of the few vegetables that hubs will actually eat without any fuss. But just cooking them with salt and pepper can get a little boring after a while. So I decided to try my hand at some roasted broccoli with a handful of baby carrots thrown in.
This unique recipe caught my eye because it calls for a nice variety of spices as well as grated cheese and bread crumbs. I knew that would result in some great flavors. And just as I expected, these veggies were very flavorful! I left mine a touch on the crisp side but if you prefer them softer, add a few more minutes to your cooking time.
Garlic Roasted Broccoli and Carrots
adapted from: What’s Cookin’ Italian Style Cuisine
1 lb fresh broccoli
2 cups baby carrots
2 cloves of garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
juice squeezed from 1/2 of a fresh lemon
1/3 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1. Preheat oven to 425°. Cut fresh broccoli into florets, rinse and let drain. In a mixing bowl; whisk together the garlics, pepper, salt, oregano, basil and lemon juice. Add the broccoli and carrots then mix well.
2. Line a baking sheet with foil and spray with non-stick cooking spray. Spread broccoli and carrots evenly in single layer. Sprinkle bread crumbs and cheese on top.
3. Roast in the oven for 15 minutes. Remove, turn veggies over and continue roasting for another 15 minutes.