Shopping List | Main Day Prep | Main Day Meals

Roasted Carrots and Broccoli

Roasted Carrots and Broccoli

Yield 4 servings
Prep time
10 Min
Cook time
30 Min
Total time
40 Min
Cook ModePrevent screen from turning off

Ingredients

Instructions

  1. Heat the oven to 425 degrees F.
  2. Cover two large sheet pan in parchment paper. Chop the tops and bottoms off of the carrots. Cut them in half so they are roughly the same size. Then cut them in half long ways and place them in rows on one sheet pan.
  3. Slice the washed broccoli where the florets meet the base and cut off as much as you like of the broccoli florets’ stems. Cut florets and the stems medium to small sized so they will brown nicely.
  4. Add olive oil spray to both the carrots and broccoli, and a generous amount of kosher salt and pepper. Stir and mix evenly.
  5. Add both sheet pans to the oven, set a timer, and cook for 30-40 minutes. Continue with your Main Day Prep while it cooks. Check every 5 minutes after 25 minutes and remove the carrots when they are nicely browned and remove the broccoli when it’s slightly charred looking.
  6. Remove and let cool before putting in two separate containers and refrigerating.

Nutrition Facts

Calories

70

Fat

0 g

Sat. Fat

0 g

Carbs

16 g

Fiber

5 g

Net carbs

12 g

Sugar

8 g

Protein

2 g

Sodium

166 mg

Cholesterol

0 mg