Roasted Broccoli and Carrots is a simple and tasty side dish full of sweet and slightly crispy veggies. The broccoli turns tender with a little bit of char, and the carrots become naturally sweet as they roast, making every bite really satisfying. It’s an easy way to get some colorful veggies on your plate that taste great without much fuss.
I love making this dish when I want something healthy but still full of flavor. A little olive oil, salt, and pepper are all you really need to bring out the best in these veggies. Sometimes, I even sprinkle a bit of garlic powder or finish it off with a squeeze of lemon juice for an extra fresh touch. It’s one of those dishes that feels effortless but ends up tasting special enough for guests or family dinners.
My favorite way to serve roasted broccoli and carrots is alongside a simple grilled chicken or drizzled over rice for a quick weekday meal. It’s colorful on the plate and makes me feel good knowing I’m eating something nutritious. I find it’s especially fun to make when I’m in the mood for cozy, straightforward cooking, and it never fails to bring a bit of warmth and comfort to the table.
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are best here—they roast nicely and get a bit crispy on the edges. If you want, try cauliflower as a substitute for a milder flavor and similar texture.
Carrots: Peel and slice them diagonally for even roasting. You can swap them with parsnips or sweet potatoes for a sweeter taste and softer texture.
Olive Oil: This helps the veggies roast up beautifully. You can use avocado oil or melted coconut oil as alternatives, both work well because they handle high heat.
Garlic Powder & Red Pepper Flakes: Optional but add nice depth and a little kick. If you don’t have garlic powder, fresh minced garlic tossed before roasting works great too.
Herbs for Garnish: Fresh dill or parsley brightens the dish at the end. Feel free to use fresh thyme or rosemary for an earthier flavor instead.
How Can You Get Crispy, Flavorful Roasted Vegetables Every Time?
Roasting broccoli and carrots evenly can feel tricky, but it’s all about prep and space. Here’s how I do it:
- Cut veggies into similar-sized pieces for even cooking. Diagonal carrot slices and bite-sized broccoli florets work best.
- Dry your veggies well before tossing in oil to avoid steaming in the oven.
- Toss thoroughly so all pieces are coated with oil and seasoning—this helps with browning.
- Spread the veggies out in a single layer on your baking sheet without crowding. Crowding traps steam and makes them soggy instead of crispy.
- Roast at a high temperature (425°F / 220°C) and stir halfway through. The heat caramelizes the natural sugars and gives a nice light char.
Following these tips helped me get that perfect tender inside and crispy outside texture every time. A quick toss in fresh herbs or a squeeze of lemon juice brightens everything up just before serving.
Equipment You’ll Need
- Baking sheet – a large, rimmed baking sheet helps the veggies roast evenly without crowding.
- Parchment paper or aluminum foil – makes cleanup quick and keeps the veggies from sticking.
- Mixing bowl – for tossing the broccoli and carrots with oil and seasonings easily.
- Tongs or spatula – useful for stirring the vegetables halfway through roasting.
- Sharp knife and cutting board – to slice the carrots and cut broccoli florets evenly.
Flavor Variations & Add-Ins
- Add a sprinkle of grated Parmesan cheese after roasting for a salty, nutty twist.
- Toss in sliced bell peppers or cherry tomatoes for extra color and sweetness.
- Stir in chopped fresh herbs like rosemary or thyme before roasting for an earthy flavor.
- Mix in chickpeas for added protein and a crunchy texture.
How to Make Roasted Broccoli and Carrots?
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets (about 1 large head of broccoli)
- 4 medium carrots, peeled and sliced diagonally
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder (optional)
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation time and 20–25 minutes to roast the vegetables. Overall, you should have a delicious, healthy side dish ready in around 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Broccoli and Carrots:
Wash and dry the broccoli florets thoroughly. Peel the carrots and cut them into diagonal slices about ¼ inch thick, so they cook evenly.
3. Season the Vegetables:
Put the broccoli and carrots in a large mixing bowl. Drizzle with olive oil. Sprinkle garlic powder, red pepper flakes (if using), salt, and black pepper. Toss everything well to coat all pieces evenly.
4. Roast the Vegetables:
Spread the vegetables out on your prepared baking sheet in a single layer, making sure they’re not crowded—this helps them roast properly with a nice slight char.
Roast in the oven for 20 to 25 minutes, stirring halfway through, until the broccoli is tender with crisp edges and the carrots are caramelized and soft.
5. Serve and Garnish:
Remove from the oven and transfer to a serving dish. Garnish with fresh dill or parsley if you like. Serve warm as a tasty side to your main meal.
Enjoy your delicious and healthy roasted broccoli and carrots!
Can I Use Frozen Broccoli or Carrots for This Recipe?
Yes, you can use frozen broccoli or carrots, but make sure to thaw them completely and pat them dry before roasting to avoid excess moisture, which can prevent crisping.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm for the best texture.
Can I Add Other Vegetables?
Absolutely! Vegetables like bell peppers, zucchini, or cauliflower can be added. Just be sure to cut everything into similar sizes for even roasting.
What Oil Can I Use as a Substitute for Olive Oil?
Avocado oil, grapeseed oil, or melted coconut oil are great substitutes that handle high heat well and help veggies roast nicely.
