Roasted Broccoli and Carrots is a simple and tasty side dish that brings out the natural sweetness and tenderness of these two veggies. When roasted, the broccoli gets a little crispy on the edges and the carrots turn golden and caramelized, making every bite full of flavor and texture.
I love how easy it is to prepare—just toss the veggies with a bit of olive oil, salt, and pepper, then pop them in the oven. I find that roasting gives these veggies a depth that steaming or boiling just can’t match. Plus, the smell while roasting is enough to make your kitchen feel warm and inviting.
The best part is how versatile this dish is. I often serve it alongside grilled chicken or mix it into grain bowls for a quick lunch. It’s also a great way I sneak some extra veggies into our meals, since both kids and adults usually can’t get enough of the caramelized flavor. This simple roasted combo is always a winner in my house!
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Key Ingredients & Substitutions
Broccoli: Fresh broccoli florets give this dish a nice crunch with tender insides. If you don’t have fresh, frozen works too—just thaw and pat dry to avoid sogginess.
Carrots: I like cutting carrots diagonally for bigger surface area, which helps them caramelize well. Baby carrots are an easy shortcut if you’re short on time.
Olive oil: Olive oil helps the veggies roast evenly and adds flavor. You can substitute with avocado or grapeseed oil for a neutral taste or higher smoke point.
Seasonings: Salt and pepper are basics, but I love a pinch of garlic powder or fresh minced garlic. For a twist, try smoked paprika or a sprinkle of parmesan after roasting.
How Can I Get Perfect Crispy Edges Without Burning the Veggies?
Roasting veggies to crispy perfection is all about even coating, heat, and spacing. Here’s how I do it:
- Preheat oven to a high 425°F. This temp crisps the edges while steaming the inside.
- Toss broccoli and carrots well in oil so every piece gets coated—this prevents dryness and burning.
- Spread them out in a single layer, making sure they don’t crowd each other. Crowding creates steam and soggy spots.
- Halfway through roasting, toss the veggies to turn them and get even browning.
- Keep an eye toward the end, because small veggies can char quickly.
By following these tips, you’ll have tender, caramelized carrots and broccoli with just the right crispy edges every time.
Equipment You’ll Need
- Large baking sheet – gives you plenty of space so veggies roast evenly and don’t steam.
- Parchment paper – helps prevent sticking and makes cleanup super easy.
- Large mixing bowl – makes tossing the veggies with oil and seasonings simple and mess-free.
- Tongs or spatula – perfect for turning the broccoli and carrots halfway through roasting without bruising them.
- Measuring spoons – to measure out oil, salt, and spices accurately for the best flavor balance.
Flavor Variations & Add-Ins
- Add a sprinkle of parmesan cheese right after roasting for a melty, salty twist.
- Stir in some sliced almonds or toasted pine nuts for crunch and a nutty flavor.
- Swap carrots for sweet potatoes or butternut squash to add natural sweetness and color.
- Toss veggies with a splash of balsamic vinegar or lemon juice after roasting to brighten the flavors.
How to Make Roasted Broccoli and Carrots
Ingredients You’ll Need:
Vegetables:
- 3 cups broccoli florets (about 1 large head)
- 3 cups carrots, peeled and sliced diagonally (about 4 medium carrots)
Seasonings:
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: ½ teaspoon garlic powder or 2 cloves garlic, minced
- Optional garnish: lemon zest or fresh parsley
How Much Time Will You Need?
Preparing and roasting the vegetables takes about 30 minutes in total — 5 to 10 minutes for prepping and tossing the veggies, and 20 to 25 minutes roasting them until tender with crispy edges.
Step-by-Step Instructions:
1. Prep the Oven and Veggies:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to make cleanup easier. In a big bowl, combine the broccoli florets and sliced carrots.
2. Season and Toss:
Drizzle the olive oil over the veggies. Sprinkle on salt, pepper, and the garlic powder or minced garlic if you’re using it. Toss everything well to make sure all pieces are evenly coated with oil and seasoning.
3. Roast the Vegetables:
Spread the broccoli and carrots out in a single layer on your baking sheet. Avoid crowding them so they roast nicely. Put the tray in the oven and roast for 20 to 25 minutes, turning them halfway through to get an even roast. You’re looking for crispy, slightly charred edges on the broccoli and soft, caramelized carrots.
4. Finish and Serve:
Once roasted, taste and adjust seasoning if needed. If you like, sprinkle some fresh lemon zest or chopped parsley on top to add a burst of fresh flavor. Serve the roasted broccoli and carrots warm as a tasty, healthy side dish.
Can I Use Frozen Broccoli and Carrots?
Yes! Just make sure to thaw them completely and pat dry before roasting to prevent extra moisture, which can make veggies soggy instead of crispy.
How Do I Store Leftover Roasted Vegetables?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to keep them crisp instead of microwaving, which can make them mushy.
Can I Add Other Vegetables?
Absolutely! Sweet potatoes, bell peppers, or cauliflower work great. Just cut veggies so they roast evenly and adjust cooking time as needed.
How Can I Make This Recipe Vegan or Allergy-Friendly?
This recipe is already vegan and naturally gluten-free. Just use your preferred oil and skip optional garnishes like parmesan if you want to keep it dairy-free.
