Roasted Broccoli And Carrots

Makes 6 servings; 1 cup each serving

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  • 1 pound broccoli crowns
  • 1 pound bag baby carrots
  • 1 Tablespoon vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder


  1. Preheat oven to 400°F.
  2. Wash your hands well with soap and warm water for at least 20 seconds.
  3. Line a baking pan with aluminum foil and coat with vegetable oil cooking spray or vegetable oil.
  4. Rinse broccoli, cut off stems, and cut into bite-size pieces.
  5. Add broccoli and baby carrots to a large plastic storage bag or a mixing bowl.
  6. Add oil, salt, pepper, and garlic powder.
  7. Shake the bag until the pieces are coated with oil and spices.
  8. Place the broccoli and carrots in a single layer on the baking pan, place in the oven for 10 minutes. Remove vegetables and stir. Place pan back in the oven for an additional 10-15 minutes.
  9. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.