Hey, y’all! Let me tell you about this super simple Roasted Broccoli and Carrots recipe, which has become my new go-to veggie side dish.
It’s one of those side dishes that goes with just about anything, and, honestly, roasting broccoli and carrots in the oven is so easy you’ll feel like a pro, even if you’re new to cooking. Let’s jump right in!
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Why I love this recipe and you will too!
- Easy ingredients: We’re talking fresh, wholesome veggies you can find at any grocery store.
- Big on flavor: Roasting is the best way to cook broccoli and carrots. It brings out the veggies’ delicious, caramelized sweetness—trust me, it’s a game-changer.
- Quick to make: There is minimal prep, and it’s in and out of the oven in no time. Roasted vegetables are perfect for busy weeknights!
Ingredients
- Veggies – 3-4 cups of broccoli florets (one big head) and 3-4 cups carrots (6-8 carrots)
- Avocado or olive oil
- Seasonings – Italian seasoning, garlic powder, red pepper flakes (if you’re in the mood for a little heat), kosher salt and ground black pepper
Feel free to add any spices you love – this recipe is pretty flexible! Specific measurements are in the recipe card below.
How to make Roasted Broccoli and Carrots
- Preheat the oven: Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. This will make cleanup easier!
- Add the veggies: Place your broccoli and carrots on the baking sheet.
- Toss: Add two tablespoons of oil, sprinkle on the seasonings, and toss well so every piece is coated.
- First roast: Spread the veggies out in an even layer and pop them in the oven for about 15 minutes.
- Toss and finish: Drizzle the remaining oil over the veggies, give them a quick toss, then roast for another 10-15 minutes until they’re tender with crispy edges.
- Taste and adjust: Give them a little taste and see if you need more salt or pepper. And that’s it!
Serving and menu ideas
This veggie side dish is the perfect companion to almost any main course. You really can’t go wrong with whatever you decide to serve it with!
I like to serve it with these main dishes because they also bake at 425°F so that you can cook everything together in the oven at the same time: Asiago Chicken, Herb-Crusted Roasted Pork Tenderloin, or a classic Roasted Whole Chicken.
Recipe variations
- Cheesy goodness: Try sprinkling some Parmesan over the veggies in the last 5 minutes of roasting.
- Zesty kick: Add a squeeze of lemon juice and a sprinkle of zest just before serving for a bright twist. Or, sprinkle about a half package of dry Ranch dressing over the veggies before cooking them.
- Swap out or add more veggies: Cauliflower, brussels sprouts, butternut squash, sweet potatoes, or even zucchini all work. Throw them on the pan, too—just make sure everything is roughly the same size. You can even add chunks of bell peppers. However, they cook a bit faster, so add them to the pan at about the halfway mark.
How to store and reheat leftovers
Have leftovers? Store them in an airtight container in the fridge for up to three days. I like to chop up the leftover roasted veggies and add them to my ham and cheese quiche or mushroom and broccoli frittata. They can also be added to soups, stews, and salads.
To reheat, here are two easy options:
- Oven: Warm at 350°F for about 10 minutes – they’ll crisp back up nicely.
- Microwave: Heat in a microwave-safe dish on high for a minute or two.
Recipe FAQs
Sure can! Fresh is best, but if all you have is frozen, know they might release a bit more moisture, so they may not get quite as crispy. Be sure to pat them dry after thawing.
It’s up to you! If you’re in a rush or like the skin, just give them a good scrub. The skin has extra nutrients, so it’s a win either way.
For the best results, I like to serve it hot out of the oven. However, if you need to make it ahead, you can reheat it in the oven just before serving. Alternatively, you can prep all of your ingredients in advance, so all you have to do is season the veggies and pop them in the oven just before serving.
Tips for perfect roasted veggies
- Cut evenly: Keep the veggies similar in size for even roasting.
- Spread ‘em out: Crowded veggies steam instead of roast, so give them space on the baking sheet.
- Experiment: This recipe is a base – add spices, try different oils and veggies, and make it yours!
I hope you give this roasted broccoli and carrots recipe a try. It’s one of those recipes that just makes me happy – it’s easy, tasty, and oh-so-reliable. Let me know how it turns out for you!
PS: Check out my new post, Meal Planning 101, and download my free printable meal planning templates.
More broccoli and carrot side dish recipes
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Roasted Broccoli and Carrots
Equipment
- 13 in X 18 in rimmed baking sheet
Ingredients
- 3-4 cups peeled carrots cut into 3-inch sections (6-8 carrots)
- 3-4 cups broccoli florets cut into 3-inch long florets
- 4 tablespoons avocado oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper. This will make cleanup easier!
- Place the broccoli and carrots on the baking sheet.
- Add two tablespoons of oil, sprinkle on the seasonings, and toss well so every piece is coated.
- Spread the veggies out in an even layer and pop them in the oven for about 15 minutes.
- Drizzle the remaining oil over the veggies, give them a quick toss, then roast for another 10-15 minutes until they’re tender with crispy edges.
- Give them a taste and see if you need more salt or pepper. And that’s it! Serve immediately.
Sharon Rigsby
Roasted broccoli used to be my favorite vegetable, before I added carrots. This is an easy-to-make vegetable side dish that goes with everything.