Roasted Broccoli and Carrots is a simple and delicious way to enjoy two veggies that are full of flavor and texture. The broccoli comes out slightly crisp on the edges, while the carrots turn sweet and tender in the oven. Together, they make a colorful and healthy side dish that’s easy to prepare.
I love roasting these veggies because it brings out their natural sweetness and adds a little caramelized crunch. Just toss them with some olive oil, salt, and pepper before roasting, and you’re good to go. I sometimes sprinkle a bit of garlic powder or toss in some lemon juice at the end to brighten things up—small touches that make a big difference!
This dish goes perfectly alongside almost any main, from chicken and fish to pasta or grains. I find it’s a great way to get some extra veggies on the table without much fuss. Plus, the leftovers taste just as good reheated or cold in a salad, which makes it one of my favorite easy veggie dishes to keep around during the week.
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Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets are perfect here for roasting as they get tender but still hold a bit of crunch. Frozen broccoli can work but might get softer and less crisp.
Carrots: I like slicing them diagonally so they roast evenly and look pretty. Baby carrots can also be used if you prefer a sweeter, smaller option.
Olive Oil: It helps the veggies roast nicely and develop a golden color. You can swap in avocado oil or sunflower oil if you want a different flavor or higher smoke point.
Seasoning: Salt and pepper are the basics to enhance flavor. Garlic powder or fresh garlic adds extra taste but is optional. A squeeze of lemon brightens the dish just before serving.
How Can I Get Crispy Roasted Vegetables Without Them Steaming?
The key to crispy roasted broccoli and carrots is to avoid overcrowding the pan. Here’s how I do it:
- Use a large baking sheet to spread out the veggies in a single layer.
- Toss them well in oil so each piece is coated evenly.
- Flip or stir the veggies halfway through to promote even browning.
- Roast at a relatively high temperature (425°F or 220°C) to get that nice caramelization without drying them out.
Following these tips helps the vegetables roast nicely instead of steaming, giving you that tasty crisp edge and deep flavor. If you want extra crisp, try broiling for 1-2 minutes at the end—just watch carefully so they don’t burn!
Equipment You’ll Need
- Baking sheet – a large, rimmed one lets the veggies roast evenly without crowding.
- Parchment paper or silicone mat – helps prevent sticking and makes cleanup easy.
- Mixing bowl – for tossing broccoli and carrots with oil and seasoning comfortably.
- Spatula or tongs – perfect for turning the veggies halfway through roasting.
- Knife and cutting board – to cut broccoli florets and slice carrots evenly.
Flavor Variations & Add-Ins
- Add chopped garlic or shallots before roasting for extra aroma and flavor.
- Sprinkle with parmesan cheese a few minutes before the end of roasting for a cheesy crust.
- Include sweet potatoes or cauliflower for more variety and color on the tray.
- Toss with smoked paprika or chili flakes to give the dish a mild spicy kick.
Roasted Broccoli and Carrots
Ingredients You’ll Need:
- 1 large head of broccoli, cut into florets
- 4 medium carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: ½ teaspoon garlic powder or 2 cloves garlic, minced
- Optional: 1 tablespoon lemon juice (for finishing)
- Optional: fresh parsley for garnish
How Much Time Will You Need?
You’ll spend about 10 minutes prepping the vegetables and 20 to 25 minutes roasting them, making this a quick and easy side dish. Total time is roughly 30 to 35 minutes from start to serving.
Step-by-Step Instructions:
1. Prepare the Oven and Vegetables:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Cut your broccoli into florets and peel then slice the carrots diagonally so they roast evenly.
2. Toss Vegetables with Seasoning:
In a big bowl, combine the broccoli and carrot pieces. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder or minced garlic if you want. Toss everything well so all pieces have a nice coating of oil and seasoning.
3. Roast and Finish:
Spread the vegetables in a single even layer on the baking sheet, avoiding overcrowding. Roast in the oven for 20 to 25 minutes. Halfway through, stir or shake the pan to promote even cooking and browning. Once tender with slightly crisp, golden edges, remove from the oven. If you like, sprinkle the roasted veggies with fresh lemon juice and toss gently. Serve warm, garnished with fresh parsley if desired.
Can I Use Frozen Broccoli and Carrots for This Recipe?
Yes, you can! Just make sure to thaw and drain them well before roasting to avoid extra moisture, which can prevent crispiness. Frozen veggies might cook a bit faster, so keep an eye on them while roasting.
How Should I Store Leftovers?
Store roasted broccoli and carrots in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep them tender but not soggy.
Can I Add Other Vegetables to This Roast?
Absolutely! Sweet potatoes, cauliflower, or bell peppers all work well. Just keep in mind that different veggies may need slightly different roasting times, so adjust accordingly.
How Can I Make This Dish More Flavorful?
Try adding minced garlic before roasting, sprinkling with parmesan cheese near the end, or tossing with a squeeze of lemon juice after roasting. Fresh herbs like parsley or thyme also add a great fresh note.
