Roasted Broccoli, Cauliflower and Carrots
Roasted Broccoli, Cauliflower and Carrots is a delicious side dish for any occasion. Veggies are roasted with olive oil which brings out the savory, succulent taste. This guilt-free dish is great reheated. Also terrific to make for Meatless Mondays. These roasted veggies are healthy, low calorie, clean eating, gluten free and vegan.
Ingredients
- 2 large broccoli washed and cut down in florets
- 1 large cauliflower washed and cut down in florets
- 1 lb. carrots peeled
- 1/4 cup olive oil or, as needed
- sea salt and pepper to taste
Instructions
- Line three separate large cookie sheets with parchment paper.
- Place broccoli in parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle generously with sea salt and pepper.
- Place cauliflower in a separate parchment paper-lined cookie sheet.
- Brush with olive oil.
- Sprinkle cauliflower generously with sea salt and pepper.
- Place whole carrots in the third parchment paper-lined cookie sheet.
- Brush with olive oil on both sides of carrots.
- Sprinkle generously with sea salt and pepper.
- Bake at 350º in a convection oven for about an hour until veggies darken and are cooked through.
- Remove from oven.
- Serve.
Notes
NOTE: The carrots will probably take longer especially if they are really large. Mine took about 1 hour 20 minutes to bake completely. You can also cut them in half lengthwise if you need a shorter cooking time.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 99kcalCarbohydrates: 12gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 132mgPotassium: 590mgFiber: 5gSugar: 4gVitamin A: 3650IUVitamin C: 170.8mgCalcium: 70mgIron: 1.1mg
Tried this recipe?Let us know how it was!