Roasted Broccoli and Carrots Are My Go-To Side Dish
- Quick and easy: Toss everything onto one baking pan and it’s ready to eat in a 30 minutes.
- Goes with any meal: perfect with your favorite mains like healthy sloppy joes or teriyaki glazed salmon.
- Healthy: It includes fresh vegetables, healthy fats, and fresh herbs. It’s a great way to get the whole family on board with veggies!
- Great texture: Both the carrots and broccoli have the best tender texture that’s a mix between soft and crispy.
- Tons of flavor: Getting to enjoy the natural flavors of the caramelized sweet carrots and the slight char on the broccoli is our favorite way to enjoy these vegetables. The homemade Italian seasoning is the cherry on top here.
If you love carrots as a side dish, try crispy carrot fries or roasted rainbow carrots too!
This recipe makes dinner prep quick and easy, all prepped on the cutting board and roasted on a single baking sheet.
Pair them with one of our favorite main dishes like Greek chicken meatballs, blackened salmon, or Boursin chicken.
The easiest way to reduce food waste is roasting leftover veggies in the fridge! We love using up baby carrots in these maple glazed carrots or butternut squash in our fall favorite roasted Brussels sprouts and butternut squash.
Ingredient Notes
- Carrots: Fresh carrots peeled and sliced into 2-inch halves. You could use baby carrots if needed but know that the roasting time will be different.
- Broccoli: Use fresh broccoli florets from a head of broccoli and chop them up, leaving off the long stems.
- Seasoning: Mix salt, black pepper, Italian seasoning, garlic powder, and red pepper flakes.
- Parmesan cheese: This is optional for topping, but gives the dish great flavor.
Skip to the recipe card for full ingredients.
How to Make Roasted Broccoli and Carrots
Step 1. Prep the veggies: Cut the carrots and broccoli if you haven’t done so already. Add them to a large-rimmed baking sheet in an even, single layer and drizzle them with olive oil.
Pro Tip: If the carrots are especially thick, slice the thinner ends in half and the thicker top part into fourths to ensure the carrots are the same size. Similar-sized carrots help them cook evenly. Here’s a great tutorial on how to cut broccoli.
Step 2. Season: Mix together the salt, pepper, Italian seasoning, garlic powder, and red chili flakes in a small bowl. Sprinkle it evenly over the broccoli and carrots and toss to coat them in the olive oil and seasoning.
Step 3. Bake: Bake them in the oven at 425 degrees f for 25 to 30 minutes, tossing halfway through. The carrots should be tender and start to get golden caramelization on the bottoms.
Recipe FAQs
Broccoli and carrots take the same amount of time to cook if they’re cut into similar-sized pieces. For example, if roasting, you can cut the carrots into smaller sticks or coins to match the cooking time of the broccoli florets. Always keep an eye on the vegetables while cooking to avoid overcooking or undercooking them.
Broccoli can become soggy in the oven if the pan is overcrowded, or if the oven temperature isn’t hot enough. Spread the broccoli in a single layer so they roast rather than steam and use a high temperature (425) to achieve a crispier roast.
Tough carrots can be a result of a few different reasons. They might be undercooked, cut too thick, overcrowded on the baking sheet, not oiled well enough, or not cooked at a high enough temperature.
You can use either foil or parchment paper on the bottom of the sheet pan for this recipe, however, it isn’t necessary. In fact, I love the little bits of golden brown that come from the veggies directly on the hot pan!
Serving Suggestions
Serve this dish a number of different ways and all year round. Top a salad with it, mixing everything in a large bowl and topping it with your favorite dressing. It would taste delicious on this kale salad with goat cheese. If you’re in the mood for more of a fall flavor, top it on this pear salad with candied pecans and goat cheese.
Need a main dish with this recipe for a healthy weeknight dinner? Try almond crusted salmon, grilled ribeye, or blackened chicken. Don’t forget the dairy-free mashed potatoes to go along with it!
Freezing and Storing Tips
Store leftovers in an airtight container for up to 5 days. Reheat the vegetables on a roasting pan in the oven until warmed through.
Roasted Broccoli and Carrots
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Ingredients
- 8 medium carrots about 1 lb, peeled and sliced in half, and 2 inch sticks (Note 1)
- 1 lb broccoli florets chopped
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- Fresh cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili flakes
- 1/3 cup grated parmesan cheese optional for topping
- Fresh chopped parsley for topping
Instructions
- Preheat the oven to 425°F.
- Cut the carrots and broccoli if you haven’t done so already. Add them to a large-rimmed sheet pan in an even layer and drizzle them with olive oil.
- Mix together the salt, pepper, Italian seasoning, garlic powder, and red chili flakes in a small bowl. Sprinkle it evenly over the broccoli and carrots and toss to coat them in the olive oil and seasoning.
- Bake them in the oven for 25 to 30 minutes, flipping them halfway through. Remove them from the oven when the carrots are tender and start to get golden caramelization on the bottoms.
- Remove them from the oven and sprinkle on the parmesan cheese. Serve warm with finely chopped parsley.
Notes
- The first time we tested this recipe the carrots were cut too small and they were too soft and overcooked before the outside got golden brown and crispy, so don’t chop them too small either!
Video
Equipment
- Large sheet pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was looking for a side dish recipe with minimal/on hand ingredients and came across your recipe. Made it and love it. Thanks for sharing. I added this to my “go to” recipes.
Thanks so much!
We make this recipe all the time as an easy side dish! So easy and delicious.
Thanks, Zoe!