Roasted Broccoli and Carrots
This one is short and sweet. It's one of my new favorite side dishes. The other day my mom was making the standard steamed broccoli when I suggested we roast it. "Roasted broccoli!??" was the reaction I got. As incredulous as she was at first, she's now made it 3 times for dinner. I think I won that debate.
- 1 head of broccoli
- about 10 baby carrots
- 2 tablespoons of olive oil
- a teaspoon of seasoned salt
- a dash of pepper
- zest from one lemon, and about a tablespoon of lemon juice
- grated parmesan cheese (too taste)
Ok! Preheat your oven to 400 degrees.
Cut up your carrots into fourths lengthwise, and break apart your broccoli until you have decent sized florets. Should look like this.
Place onto a cookie sheet and drizzle with your olive oil, and salt and pepper. I've also added some parsley here because I am a rebel, feel free to experiment! Toss everything together and spread everything out so it's in one layer. Throw it in the oven for approximately 25 minutes.
While the veggies are roasting, I get prepared with the cheese, and zest the lemon ahead of time. Make sure not to grate your thumb while zesting like I did. Courtzilla STRIKES AGAIN.
After 25 minutes or until the broccoli has started to brown up at the edges, remove and grate the fresh parmesan over the warm broccoli and carrots. Add the zest and lemon juice at this time as well, and give it a toss. Serve with your favorite comfort food!
Meatloaf meatball recipe is coming up next.... EVERYONE IS EXCITED.