Broccoli and Carrots Roasted with Garlic and Olive Oil

This has to be the easiest way ever to cook vegetables! And they end up so tasty!

I buy the ready-cut carrots (I recommend the “chip” style carrots) for ease and convenience, but you could just cut your own carrots or use baby carrots. I find the chip carrots cook through faster than baby carrots, so I like them better for this particular recipe. I preheat my oven to 400*. I wash the broccoli and cut into flowerets. Then I place the carrots and broccoli into a large bag (I use the gallon bags that have twist ties with them for occassions such as this. They are inexpensive and I can fit more in them)

I add the olive oil, then the garlic and salt, and shake it up well to evenly distribute the oil and seasonings. Then it all goes into a greased 9×13 pan. I cover with foil and bake for about 40 minutes. If you like your veggies crisper, then cook for less time.

Broccoli and Carrots Roasted with Garlic and Olive Oil

This is the recipe that may convince your kids to eat thier veggies!

Prep Time

5 min

Cook Time

40 min

Servings

servings

Ingredients

• 1 16 oz package Carrots
• 1 lb broccoli crowns washed and cut into flowerets
• 2 Tbsp olive oil
• 3 tsp fresh minced garlic or 3 cloves garlic, peeled and chopped finely
• 1 1/2 tsp coarse salt

Prep Time 5 min Cook Time 40 min Servings servings Ingredients 1 16 oz package Carrots 1 lb broccoli crowns washed and cut into flowerets 2 Tbsp olive oil 3 tsp fresh minced garlic or 3 cloves garlic, peeled and chopped finely 1 1/2 tsp coarse salt

Instructions

1. I preheat my oven to 400*.
2. Wash the broccoli and cut into flowerets. Place the carrots and broccoli into a large bag.
3. Add the olive oil, garlic and salt to the bag. Shake it up well to evenly distribute the oil and seasonings.
4. Pour the contents of the bag into greased 9x13 dish. Cover with foil.
5. Bake for 30-40 minutes or until desired tenderness.

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