Roasted Broccoli & Carrots

In terms of income and prices Turkiye may not be an easy country to live in. So let’s talk about utilities’ winter prices some other time…  But as every corner of the world has its perks, it can’t be denied that the supply of fresh fruits and vegetables available almost all year round, sold weekly on the nearest market at a very, very reasonable prices is the BEST thing ever :)

Broccoli, cauliflower, carrots, spinach, mushrooms, fresh greens, and whatever else you may desire! Blast of vitamins, colours and natural flavours.

One of my favourite snacks or side dishes is roasted broccoli and carrots. This is a very versatile recipe, so you can adapt it to your liking.


  • 1 medium head broccoli
  • 3-4 large carrots
  • 3-4 tsp olive oil
  • sea salt
  • freshly ground pepper


  • 2-3 garlic cloves
  • pine nuts or sesame seeds
  • lemon zest
  • lemon juice
  • red papper flakes

Preheat oven to 200c/400F (no convection). Lay a baking sheet with a piece of parchment paper.

Cut broccoli in florets, peel carrots and cut in sticks. Place the vegetables in a bowl, season with salt and pepper, pour the olive oil over and toss to cover. Now place them on the baking sheet.

Bake for 18-22 minutes (don’t let the broccoli burn!). If desired add a few whole crushed garlic cloves for flavour half way through cooking.

When done, sprinkle with some coated pine nuts or sesame seeds, or one tsp of lemon zest in.

Serve with fresh yoghurt or sour cream. Also, you may want to sprinkle the veggies with red pepper flakes if you like it spicy, or instead of lemon zest just squeeze one lemon wedge over it right before eating.

Afiyet olsun!


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