Roasted Broccoli and Zucchini
Roasted Zucchini and Broccoli, an easy sheet pan roasted vegetable recipe that takes just 5 ingredients and 40 minutes to make. Seasoned to perfection and a delicious side to add to your dinner table!
Ingredients
- 4 cups broccoli florets about 2 heads broccoli
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 whole garlic cloves
- 1 pinch salt and pepper
Instructions
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut stems off broccoli, then split up florets into small pieces.
- Season vegetables: Place sliced zucchini and broccoli on a baking sheet and mix with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
- Leftovers + storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and broccoli recipe is a good source of fiber, vitamin C, and vitamin K.
Nutrition
Serving: 1servingCalories: 63kcalCarbohydrates: 6gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 28mgPotassium: 401mgFiber: 2gSugar: 3gVitamin A: 479IUVitamin C: 58mgCalcium: 38mgIron: 1mg
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