Garlic Butter Roasted Broccoli & Carrots with Crispy Edges

Garlic Butter Roasted Broccoli & Carrots with Crispy Edges 🥦🧄

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Calories 105 kcal

Ingredients

2 cups broccoli florets

2 cups baby carrots, halved lengthwise

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon red pepper flakes (optional)

Zest of 1 lemon

1 tablespoon lemon juice

Grated Parmesan cheese (for garnish, optional)

Notes

🌱 **Vegan Option**: Use plant-based butter and non-dairy milk to make this recipe vegan. 📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).