Roasted Broccoli Recipe
- cook TIME 35 mins
- prep TIME 7 mins
- total TIME 42 mins
Ingredients (12)
- 20 oz broccoli florets
- 4 oz butternut squash cubed
- 4 oz carrots cubed
- 4 oz red onion chopped
- 1.5 oz pumpkin seeds toasted
- 0.5 oz grated parmesan cheese
- 4 cloves garlic minced
- 2 tbsp lemon juice fresh
- 2 tbsp olive oil *
- 1 tsp ground black pepper
- 1/4 tsp salt
- 1 sprig fresh thyme optional
INSTRUCTIONS
Preheat oven to 450°F and line a sheet pan with parchment paper.
Whisk 2 tbsp olive oil, 1 tsp pepper, and 1/4 tsp salt in a bowl and divide the mixture into 2 separate medium-sized bowls.
In the first bowl, add the 20 oz broccoli florets.
In the second bowl, add the remaining vegetables: 4 oz butternut squash, 4 oz cubed carrots, 4 oz red onion.
Add 2 minced cloves garlic and 2 tbsp lemon juice to the broccoli bowl. Toss each bowl until fully coated with seasonings.
Lay the seasoned vegetables out on the sheet pan in a single layer. Don't add the broccoli yet.
Roast for 15 minutes, turn the vegetables over then add the broccoli to the sheet pan. Continue roasting for a further 20 minutes, flipping the broccoli halfway through.
Remove from the oven. Use a fork to check the tenderness of the butternut squash— you want it to be fork-tender. The broccoli should be a nutty brown color.
Immediately sprinkle 0.5 oz parmesan cheese over the vegetables and then 1.5 oz pumpkin seeds to top it off. Garnish with fresh thyme.
(*) Only some of the oil is absorbed during the cooking process and we have calculated nutritional values based on the amount in the final product. The total amount consumed is 2 tablespoons of olive oil.