The creator of this recipe, Lalaine, blogs on her site “Onion Rings and Things”. She also included some excellent tips for roasting all your veggies, and you’ll find them following the recipe.
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
1 pound Broccoli Florets
2 large Carrots, peeled and sliced on a bias
4 cloves Garlic, peeled and minced
4 Tablespoons Olive oil
Kosher salt and freshly ground Pepper to taste
1 Tablespoon Parmesan cheese
1 Tablespoon Lemon zest
1 Tablespoon freshly-squeezed Lemon juice
Directions:
1. In a bowl, combine broccoli, carrots, garlic, olive oil, salt, and pepper. Toss to distribute.
2. Arrange vegetables in a single layer on a baking sheet.
3. Bake in a 450 F. oven for about 15 to 20 minutes or until the vegetables are tender-crisp and lightly browned.
4. Transfer vegetables to a large bowl. Add Parmesan cheese, lemon zest, and lemon juice. Gently toss to evenly distribute. Serve hot.
Tips on how to roast vegetables in the oven:
Cut the vegetables into uniform sizes to ensure even cooking.
Drain vegetables well after rinsing as you want them to roast nicely and not cook in the steam.
It’s best to use a baking sheet with a wide flat surface as the higher, sloped sides of a baking dish will cause more steam and turn the vegetables mushy.
Do not overcrowd the pan and allow enough space for the vegetables to brown and crisp.
Roast at high temperature. This will help to caramelize the vegetables and keep them from turning mushy.