Roasted Broccoli and Carrots is a simple, tasty side dish that brings out the natural sweetness and crunch of fresh veggies. The broccoli gets a little crispy on the edges, while the carrots turn nice and tender with a bit of caramelized flavor. It’s a great way to enjoy healthy vegetables without much fuss.
I love how easy this dish is to make—just toss the veggies with some olive oil, salt, and pepper, then let the oven do its magic. I sometimes add a sprinkle of garlic powder or a pinch of red pepper flakes for a little extra kick. It’s one of those go-to recipes I keep coming back to when I want something quick, nutritious, and satisfying.
This roasted combo pairs really well with just about any main course, from roasted chicken to grilled tofu. I like to serve it warm right out of the oven, but it’s also delicious cold in a salad the next day. It’s a simple way to get a colorful and flavorful dose of veggies on your plate!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets roast best because they become crisp-tender with caramelized edges. Frozen broccoli can be used but tends to get mushy when roasted.
Carrots: Slicing carrots diagonally helps them cook evenly and look nice. Baby carrots can work too but may need less time in the oven.
Olive Oil: Olive oil adds flavor and helps with browning. You can substitute avocado or sunflower oil if you prefer a lighter taste.
Seasonings: Garlic powder and dried thyme or Italian seasoning bring gentle layers of flavor. Fresh garlic can be used instead but add it halfway through roasting to avoid burning.
How Do You Get Broccoli and Carrots Roasted Without Steaming?
The key is to spread the vegetables in a single layer on the baking sheet so air circulates well around them. Avoid overcrowding.
- Preheat oven to high heat (425°F) for good caramelization.
- Toss veggies with oil to coat every piece; this prevents drying out.
- Turn veggies halfway through roasting to brown evenly.
- Don’t cover or stir too often, or they may release steam and get soggy.
Following these tips helps your roasted veggies develop that perfect crispy outside and tender inside texture that makes this dish so tasty.
Equipment You’ll Need
- Baking sheet – a large, rimmed sheet helps the veggies spread out for even roasting.
- Parchment paper or silicone baking mat – keeps the pan clean and prevents sticking.
- Mixing bowl – great for tossing the broccoli and carrots with oil and seasonings.
- Tongs or spatula – makes it easy to turn the veggies halfway through cooking.
- Oven mitts – to safely handle the hot baking sheet.
Flavor Variations & Add-Ins
- Add a squeeze of fresh lemon juice or sprinkle lemon zest after roasting for a bright, fresh flavor.
- Mix in sliced red onions or bell peppers to add sweetness and color.
- Sprinkle grated Parmesan cheese on top just before serving for a cheesy twist.
- Try tossing the veggies with smoked paprika or chili flakes for a smoky or spicy kick.
Roasted Broccoli and Carrots
Ingredients You’ll Need:
Vegetables:
- 4 cups broccoli florets (about 1 large head)
- 4 large carrots, peeled and sliced diagonally
Seasonings & Oil:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 tablespoon fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to roast, for a total of around 30 to 35 minutes. It’s a quick and easy side dish you can whip up any day of the week.
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 lightly grease it to prevent sticking.
2. Toss the Vegetables:
In a large bowl, combine the broccoli and sliced carrots. Drizzle with olive oil and toss well to coat the veggies evenly. Sprinkle garlic powder, dried thyme or Italian seasoning, salt, and pepper over the vegetables and toss again to distribute the seasonings.
3. Roast the Vegetables:
Spread the vegetables out in a single, even layer on the baking sheet. Make sure they aren’t crowded so they roast properly instead of steaming. Roast for 20 to 25 minutes, stirring once halfway through, until the broccoli edges are lightly browned and the carrots are tender.
4. Serve and Garnish:
Remove the roasted broccoli and carrots from the oven and transfer them to a serving dish. If you like, sprinkle with fresh chopped parsley for a bright, fresh touch. Serve warm and enjoy!
Can I Use Frozen Broccoli and Carrots?
Yes, you can use frozen broccoli and carrots, but make sure to thaw and pat them dry first to avoid sogginess. Roasting fresh vegetables usually gives 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. You can also enjoy them cold in salads!
Can I Add Other Vegetables to This Dish?
Absolutely! Bell peppers, red onions, or cauliflower make great additions. Just keep the cuts similar in size for even roasting and adjust cooking time as needed.
How Can I Make This Recipe Spicier?
Try adding a pinch of red pepper flakes or smoked paprika before roasting for a little heat and smoky flavor. Adjust the amount to your taste preferences.
