If you’re looking for a side dish that’s as vibrant as it is delicious, Roasted Broccoli and Carrots will quickly become your go-to. This simple recipe transforms humble veggies into crispy, golden bites bursting with flavor, thanks to a toss in olive oil and savory seasonings. It’s the ideal way to make vegetables shine, whether you’re serving a family dinner or prepping for a cozy night in. Even the most veggie-wary eaters will find themselves sneaking seconds of this effortlessly irresistible dish!
Ingredients You’ll Need
With just a handful of common ingredients, you’ll unlock big flavors and gorgeous color. Each element in this lineup is chosen with care to bring out the best in the Roasted Broccoli and Carrots—whether it’s the earthy sweetness, the savory depth, or that irresistible crunch.
- Broccoli florets (3 cups): The star of the show, offering a satisfying bite and a deep green hue once roasted to perfection.
- Carrots (3 cups, peeled and sliced on the diagonal): Sweet, colorful, and slightly caramelized when roasted, they add visual appeal and flavor balance.
- Olive oil (2 tablespoons): Helps the vegetables brown beautifully and gives a rich, full-bodied taste.
- Garlic powder (1 teaspoon): Brings an aromatic zing that complements both the broccoli and carrots.
- Onion powder (½ teaspoon): Adds subtle depth and a touch of sweetness without overpowering the veggies.
- Salt (½ teaspoon): Draws out moisture and intensifies flavor.
- Black pepper (¼ teaspoon): Just enough to offer a gentle warmth and enhance the overall taste.
- Lemon juice (1 tablespoon, optional): A finishing splash lifts the whole dish and adds brightness—especially lovely just before serving.
- Grated Parmesan cheese (2 tablespoons, optional): Adds a nutty, salty finish that melds deliciously with the crispy veggies.
How to Make Roasted Broccoli and Carrots
Step 1: Prep and Preheat
First things first, preheat your oven to a hot 425°F (218°C)—that’s what gets our veggies deliciously crisp on the edges. Line a large baking sheet with parchment paper for easy cleanup (and to make sure nothing sticks), then set it aside. As you prep your broccoli and carrots, aim for similar-sized pieces so everything roasts evenly and finishes caramelizing at the same time.
Step 2: Toss with Seasonings
Place your broccoli florets and sliced carrots in a large bowl. Drizzle them generously with olive oil, then sprinkle on the garlic powder, onion powder, salt, and pepper. Use your hands, a big spoon, or even gently shake the bowl to make sure every piece is evenly coated in those tasty seasonings. This quick toss is the foundation for the flavor-packed Roasted Broccoli and Carrots experience!
Step 3: Arrange on the Baking Sheet
Spread the seasoned vegetables in a single, even layer on your prepared baking sheet. Overcrowding is a no-go here—a little breathing room ensures the veggies roast instead of steam, giving them those irresistible golden edges. If necessary, use two pans or roast in batches.
Step 4: Roast to Perfection
Slide the tray into your preheated oven and roast for 20–25 minutes. About halfway through, give everything a good flip with a spatula. This encourages even caramelization and that crave-worthy crispness. You’ll know they’re done when the broccoli’s edges are a bit charred and the carrots are fork-tender and golden around the sides.
Step 5: Finish and Serve
As soon as they’re out of the oven, give your Roasted Broccoli and Carrots a final flourish. A quick drizzle of lemon juice makes the colors and flavors pop, while a scattering of Parmesan cheese (if using) adds richness. It’s best enjoyed warm and fresh—so dig in!
How to Serve Roasted Broccoli and Carrots
Garnishes
Garnishing isn’t just about prettying up the plate—it’s about adding those extra layers of flavor that take Roasted Broccoli and Carrots from simple to show-stopping. Think bright lemon zest, a sprinkle of chopped parsley for color, crushed red pepper flakes for a gentle kick, or even toasted pine nuts for crunch! Each garnish brings a little something special to the table.
Side Dishes
Roasted Broccoli and Carrots are wildly versatile, pairing perfectly with everything from roasted chicken or grilled salmon to tofu steaks or hearty grain bowls. For a comforting winter meal, serve them alongside fluffy quinoa, creamy mashed potatoes, or a tangy yogurt dip. Their naturally sweet and savory profile melds seamlessly with both everyday dinners and festive holiday spreads.
Creative Ways to Present
Why not have a little fun presenting your veggies? Pile the Roasted Broccoli and Carrots onto a vibrant platter for family-style serving, or layer them on a bed of baby greens with a drizzle of balsamic glaze for an elegant starter. Try adding them to whole grain salads, stuffing them into pitas, or tucking them into lunch bowls for a pop of color and flavor all week long.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Roasted Broccoli and Carrots, simply allow them to cool to room temperature before transferring to an airtight container. They’ll keep well in the refrigerator for up to four days, making them perfect for quick lunches or meal prepping in advance.
Freezing
You can absolutely freeze Roasted Broccoli and Carrots for longer storage. Spread cooled veggies in a single layer on a baking sheet, freeze until solid, then transfer to zip-top bags or airtight containers. This way, they won’t clump together and will reheat much more evenly!
Reheating
For the best texture, reheat Roasted Broccoli and Carrots in a hot oven (about 400°F) for 8–10 minutes—this crisps them back up and revives that fresh-from-the-oven magic. Alternatively, give them a quick toss in a skillet over medium heat or pop them in an air fryer for a couple of minutes. The microwave will work in a pinch, but they may lose some crispness.
FAQs
Can I use frozen broccoli and carrots for this recipe?
Yes, you can! Just be sure to thaw and pat them dry thoroughly before roasting. This helps them achieve that classic roasted texture instead of getting soggy.
What other seasonings can I add to Roasted Broccoli and Carrots?
Feel free to get creative with herbs and spices—try smoked paprika, cumin, Italian seasoning, or even curry powder. A pinch of red pepper flakes adds heat, while a dash of nutritional yeast brings a cheesy, nutty vibe for a vegan option.
How do I ensure the vegetables roast and don’t steam?
The key is to cut the veggies evenly and spread them out in a single layer without overlapping on the baking sheet. Overcrowding keeps them from crisping up, so grab an extra pan if you need the space!
Is this recipe vegan and gluten-free?
This Roasted Broccoli and Carrots recipe is naturally gluten-free and easily made vegan—just skip the Parmesan or use a plant-based alternative. It fits beautifully into a range of dietary needs!
Can I double this recipe?
Absolutely! This dish is great for a crowd. Simply double the ingredients and use two baking sheets, rotating them halfway through roasting so all your veggies cook evenly.
Final Thoughts
Roasted Broccoli and Carrots truly prove that a few simple ingredients can deliver big comfort and bright flavor any night of the week. I can’t wait for you to try this cheerful, crowd-pleasing side—it’s one you’ll find yourself making again and again. Happy roasting!
Print
Roasted Broccoli and Carrots Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegetarian, Vegan (if omitting Parmesan)
Description
This recipe for Roasted Broccoli and Carrots delivers a delightful combination of tender-crisp vegetables with caramelized edges, seasoned to perfection with garlic, onion, and a hint of lemon. A versatile and nutritious side dish that pairs well with any main course.
Ingredients
Broccoli:
- 3 cups broccoli florets
Carrots:
- 3 cups carrots (peeled and sliced on the diagonal)
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional:
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Toss Vegetables: In a bowl, coat broccoli and carrots with olive oil, garlic powder, onion powder, salt, and pepper.
- Roast: Spread vegetables on the baking sheet and roast for 20–25 minutes, flipping halfway through.
- Finish: Drizzle with lemon juice or sprinkle with Parmesan before serving.
Notes
- Cut vegetables uniformly for even cooking.
- Enhance with red pepper flakes or balsamic glaze for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
