👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
In a large mixing bowl, combine the broccoli florets, cauliflower florets, and sliced carrots.
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3
Drizzle the vegetables with olive oil, then sprinkle with garlic powder, onion powder, dried thyme, salt, and black pepper. Toss everything together thoroughly until the vegetables are evenly coated with oil and seasonings.
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4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting; use a second baking sheet if necessary.
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5
Roast for 20-25 minutes, stirring the vegetables halfway through, until they are tender-crisp and have nicely browned, caramelized edges. Baking time may vary slightly depending on your oven and vegetable size.
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6
Remove the baking sheet from the oven. Transfer the roasted vegetables to a serving bowl.
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7
Drizzle the fresh lemon juice over the hot vegetables and toss gently. If desired, sprinkle with toasted sesame seeds before serving.
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8
Serve immediately as a wholesome side dish or a light, satisfying main course.
💡 Notes
For meal prep, roast a larger batch and store cooled leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for best texture. Feel free to swap dried thyme for dried rosemary or oregano, or add a pinch of red pepper flakes for a subtle kick.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
6g
Total Fat
9g
Saturated Fat
1g
Carbs
20g
Fiber
8g
Sugar
8g
Sodium
250mg
Cholesterol
0mg
