Roasted Broccoli & Carrot Tray Prep
A colorful roasted vegetable tray that leans into reliable early-spring produce in Washington: carrots and broccoli, both easy to pair with almost anything from the prep lineup.
Back to full listIngredients
- Carrots 1 lb $1.69/lb or $2.49 per 2 lb bag
- Broccoli crown or florets 1 lb $3.29/lb or $3.49 per 8 oz
- Garlic 2 cloves, minced $1.50 each
- Oil, salt, black pepper as needed pantry
Instructions
- Prep 1 lb Carrots at $1.69/lb by peeling if desired and cutting into sticks. Cut 1 lb Broccoli Crown at $3.29/lb into florets, or use bagged florets. Mince 2 cloves Garlic from 1 bulb at $1.50 each.
- Heat the oven to 425°F. Toss the 1 lb carrots and 1 lb broccoli with 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper on a sheet pan.
- Roast the vegetables for 18 minutes. Add the 2 minced garlic cloves, toss, and roast 4 to 5 minutes more until the broccoli is browned at the edges and the carrots are tender.
- Cool and portion. This works with all three proteins and both carb preps.
Cook time: 30 minutes
Estimated cost: $5-7
Health notes: About 90-120 calories per serving depending on oil. High in fiber, vitamin A, and vitamin C. Roast just until tender for best texture through the week.
Drink pairing: No wine pairing needed for this prep component.