Roasted Broccoli and Carrots is a simple, colorful side dish that brings out the natural sweetness and earthiness of these veggies. The broccoli turns tender with a slight crispness, while the carrots caramelize beautifully, creating a lovely mix of textures and flavors.
I love how easy this dish is to make—just a drizzle of olive oil, a pinch of salt, and a sprinkle of your favorite herbs before popping it in the oven. It fills the kitchen with a warm, inviting smell that always makes me look forward to dinner. Plus, it’s one of those dishes where you don’t have to fuss much but still end up with something tasty and wholesome.
My favorite way to enjoy roasted broccoli and carrots is alongside roasted chicken or grilled salmon, but it also shines on its own tossed with a bit of lemon juice or a sprinkle of Parmesan. It’s a great way to get more veggies on your plate and turns everyday produce into something a little extra special without any stress.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are the star here. Look for firm, bright green heads. If you can’t find fresh, frozen broccoli works too—just thaw and dry well before roasting.
Carrots: Thick carrot slices roast nicely and caramelize well. If you prefer, baby carrots can be used but watch the cooking time—they tend to cook faster.
Olive Oil: Olive oil helps crisp the veggies and carry the herbs. You can swap it for avocado or canola oil if you want a milder flavor or higher smoke point.
Herbs & Seasonings: Dried Italian herbs add a nice mix of flavors. Fresh herbs work too but add after roasting to keep their brightness. Garlic powder gives a gentle garlic flavor without burning.
How Can I Get Perfectly Roasted Broccoli and Carrots Every Time?
The secret is in prepping and roasting evenly for great texture and taste. Here are some tips:
- Cut veggies into similar sizes for even cooking.
- Toss with enough oil to coat but not soak the veggies—this prevents sogginess.
- Spread them out in a single layer on the baking sheet. Crowding traps steam and softens rather than crisps.
- Turn the veggies halfway through roasting to get a nice even color and caramelization.
- Roast at a high temperature (around 425°F) to help caramelize the edges without overcooking the inside.
Following these steps, you’ll get crispy edges with tender centers—a delicious combo that makes roasted veggies way more enjoyable!
Equipment You’ll Need
- Baking sheet – a large, rimmed sheet lets the veggies roast evenly without crowding, so they get crispy.
- Parchment paper or silicone baking mat – makes cleanup easy and stops sticking.
- Mixing bowl – perfect for tossing broccoli and carrots with oil and seasoning.
- Tongs or spatula – helps turn the veggies halfway through roasting for even cooking.
Flavor Variations & Add-Ins
- Add a sprinkle of red pepper flakes for a bit of heat and extra flavor.
- Stir in minced garlic or garlic powder before roasting for a richer taste.
- Toss with a splash of balsamic vinegar or lemon juice after roasting to brighten the dish.
- Mix in chopped fresh herbs like parsley or thyme just before serving for fresh aroma and color.
How to Make Roasted Broccoli and Carrots?
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets (about 1 large head of broccoli)
- 4 large carrots, peeled and cut into thick slices
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or a blend of dried basil, oregano, and thyme)
- ½ teaspoon garlic powder
- Salt, to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste (about ½ teaspoon)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to roast in the oven. So, plan on roughly 30 to 35 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Vegetables:
Wash the broccoli and cut it into bite-sized florets. Peel the carrots and slice them into thick pieces so they roast evenly with the broccoli.
3. Season Your Veggies:
Put broccoli and carrots in a large bowl. Drizzle with olive oil, then sprinkle on the dried Italian herbs, garlic powder, salt, and black pepper. Toss everything together gently until the vegetables are well coated with the oil and spices.
4. Roast:
Spread the broccoli and carrots evenly on your prepared baking sheet in a single layer, giving them room to roast properly. Place in the oven and roast for 20 to 25 minutes, flipping the vegetables halfway through to ensure they cook evenly.
5. Serve:
Look for tender broccoli with a slight crisp, and caramelized, soft carrots. Remove from the oven and transfer to a serving dish. You can enjoy them just like this or for a special touch, squeeze fresh lemon juice over the top or sprinkle some grated Parmesan before serving.
Can I Use Frozen Broccoli and Carrots for This Recipe?
Yes! Just make sure to thaw and drain them well before roasting to avoid excess moisture, which can make the veggies soggy instead of crispy.
How Should I Store Leftovers?
Store any leftover roasted broccoli and carrots in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Add Other Vegetables to This Roast?
Absolutely! Vegetables like cauliflower, bell peppers, or Brussels sprouts pair well. Just adjust the cooking time depending on the veggies’ size and density.
Is It Okay to Use Fresh Herbs Instead of Dried?
Yes, fresh herbs work beautifully! Add them after roasting to keep their bright flavor and color, as they can burn if roasted at high heat.
