Roasted Broccoli and Carrots is such a simple but tasty side dish that brings out the natural sweetness of the veggies. The broccoli gets a little crispy on the edges while the carrots become tender and caramelized, making each bite full of flavor and texture. A little olive oil, salt, and pepper are all you need to make this dish shine.
I love making this whenever I want an easy veggie that everyone will actually eat. The roasting brings out a nutty taste that even picky eaters can’t resist. Sometimes, I add a squeeze of lemon or a sprinkle of parmesan cheese at the end to give it a nice little finish. It’s one of those dishes I always come back to because it’s quick, healthy, and so comforting.
This side goes perfectly with almost any main course, whether it’s chicken, fish, or tofu. I often serve it alongside roasted potatoes or quinoa to make a colorful, balanced meal that looks as good as it tastes. Plus, leftovers taste great cold on salads or warmed up the next day. It’s a win-win in my kitchen!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best for roasting because they crisp up nicely. If you can’t find fresh, frozen broccoli will work but might turn softer. I like cutting the florets to similar sizes for even cooking.
Carrots: Sliced carrots add natural sweetness and a tender texture. You can use baby carrots for convenience or switch with parsnips or sweet potatoes for a twist.
Olive Oil: Olive oil helps the veggies roast evenly and get those golden edges. You can substitute avocado oil or melted coconut oil if you prefer a different flavor or have dietary needs.
Seasonings: Garlic powder and Italian seasoning bring simple, classic flavors here. Feel free to swap in your favorite herbs like rosemary or thyme. Fresh garlic can be used but roast it gently to avoid burning.
How Do You Get Perfectly Roasted Vegetables Every Time?
Roasting vegetables is all about hot oven heat and even spacing. Here’s how I do it:
- Preheat the oven to about 425°F to get that nice browning.
- Toss veggies with enough oil so they’re lightly coated but not dripping.
- Spread them out in a single layer on the pan—crowding causes steaming instead of roasting.
- Stir or flip the veggies halfway through cooking to brown all sides.
- Keep an eye toward the end, pulling them out when tender and browned but not burnt.
This method gives you crisp, caramelized edges and a soft center, making those broccoli and carrots super tasty every time.
Equipment You’ll Need
- Baking sheet – a rimmed one keeps the veggies from sliding off and helps them roast evenly.
- Parchment paper or silicone mat – makes cleanup easy and prevents sticking.
- Mixing bowl – to toss the broccoli and carrots with oil and spices without making a mess.
- Tongs or a spatula – for turning the veggies halfway through roasting to get even browning.
- Measuring spoons – handy for adding the right amount of seasonings and oil.
Flavor Variations & Add-Ins
- Add a sprinkle of parmesan cheese after roasting for a salty, cheesy boost that melts slightly over the warm veggies.
- Mix in chopped red bell peppers or cherry tomatoes for a pop of color and sweetness.
- Toss in fresh rosemary or thyme instead of Italian seasoning for a woodsy, fragrant flavor.
- Try adding a dash of smoked paprika or chili flakes before roasting for a smoky or spicy kick.
How to Make Roasted Broccoli and Carrots
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets (about 1 large head broccoli)
- 4 large carrots, peeled and sliced diagonally into ½-inch pieces
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt, to taste
- Black pepper, freshly ground, to taste
- Optional: 1 teaspoon lemon juice or zest for brightness
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to roast. So, you’ll spend roughly 30-35 minutes from start to finish, including prep and cooking time.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make cleanup easier.
2. Toss the Vegetables with Oil and Seasonings:
In a large bowl, add the broccoli florets and sliced carrots. Drizzle with olive oil, then sprinkle garlic powder, dried Italian seasoning, salt, and black pepper over the vegetables. Toss well so every piece is nicely coated with oil and spices.
3. Roast the Vegetables:
Spread the broccoli and carrots out in a single layer on your prepared baking sheet. Roast them in the preheated oven for 20–25 minutes, stirring once halfway through, until they are tender and have some golden, crispy edges.
4. Finish and Serve:
Once roasted, you can add a sprinkle of lemon juice or zest if you like a fresh, bright flavor. Serve the roasted broccoli and carrots warm as a delicious and healthy side dish.
Can I Use Frozen Broccoli and Carrots for This Recipe?
Yes, you can! Just make sure to thaw frozen vegetables completely and pat them dry to remove excess moisture. This helps them roast better and get those crispy edges.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can toss the veggies with oil and seasoning a few hours ahead and refrigerate them. Roast right before serving for the best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, though the veggies are also delicious cold in salads.
What Can I Substitute for Italian Seasoning?
If you don’t have Italian seasoning, you can use a mix of dried basil, oregano, and thyme or your favorite herb blend to keep the flavor fresh and aromatic.
