Below, you’ll learn how much seasoning to use and a simple roasting method to create a complete meal.
Roasted Carrots and Broccoli
If you’re in the market for an easy and extremely tasty way to eat your veggies, my roasted broccoli and carrots are going to become your new go-to veggie side dish.
The oven’s heat transforms these tough veggies into fork-tender bites with crisp exteriors and brings out the most delicious caramelized flavor.
You’ll add seasoning to enhance their flavors and will remind you just how great roasted veggies can be!
Do Carrots Take Longer to Cook than Broccoli?
Carrots are more dense than broccoli, so larger pieces can take longer to cook than the average broccoli floret. The only way to fix this is by cutting the carrots in the smaller, uniform shapes, about 1 to 1 ½-inch pieces.
You’ll only need 5 simple ingredients to make this tasty side dish!
- Broccoli: 1 large head, chopped into florets or a 16-ounce bag.
- Carrots: about 2 large whole carrots.
- Olive oil: helps bring out the best flavor and texture in roasted veggies.
- Seasoning: veggie, curry powder, Cajun, or an all-purpose seasoning works great to enhance the taste. See note below.
- Salt: to further enhance the oven-roasted flavor.
Check the recipe card at the end of this post for the ingredient amounts.
Note: want to use frozen veggies? Check out this post on how to roast frozen veggies that are golden-crisp and NOT soggy.
How to Roast Broccoli & Carrots Together
Roasting broccoli and carrots at the same time is easy. Follow the steps below, and you’ll have a 5-star recipe fresh from the oven.
You’ll be doing the following:
Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Prepare the veggies
Chop the broccoli into florets. Peel the carrots, and slice them into 1 to 1 ½-inch thick slabs or rounds.
- Season and toss
Add the veggies to the baking sheet. Drizzle with olive oil, sprinkle on the seasoning and salt, and toss to coat the veggies.
Place the veggies in the oven and roast for 20 minutes or until they are lightly browned and fork-tender.
Spice and Seasoning Ideas
While I use curry powder for this recipe, there are many other seasoning options to make this dish your own.
- Roasted Vegetable Seasoning: a blend of onion powder, garlic powder, parsley, and paprika- it’s pure gold on roasted veggies. Use 2 teaspoons, and you’re all set.
- Italian: 1 teaspoon Italian seasoning + 1 teaspoon garlic powder + ½ teaspoon salt.
- Taco: about 2 teaspoons of taco seasoning has all the spice and salt you need for a delicious batch of roasted broccoli and carrots.
- Curry powder: 2 teaspoons is all you need to put that jar of seasoning to use and transform these veggies.
- Creole seasoning: a little bold a little spicy to make these veggies epic.
- Jerk seasoning: this isn’t just for chicken! It works great on veggies too!
- Parmesan Cheese: There’s nothing in the world like Roasted Broccoli and Parmesan; add carrots for the ultimate side!
For a perfect batch of broccoli and carrots or ANY roasted veggie, follow these tips:
Give ’em space
When roasting vegetables, don’t cram them onto the baking sheet; this causes steaming and leads to soggy veggies. Instead, leave enough space for each piece to develop those golden brown edges and flavor.
Don’t skip the oil
1 to 2 tablespoons of oil will coat each vegetable and bring out its best flavor while roasting.
Make clean-up easy
Placing a piece of parchment paper onto the baking sheet minimizes the time spent cleaning your pans.
You want the oven to reach the full 400F before adding the pan of veggies; this will ensure they don’t overcook or dry out.
How to Store and Reheat Leftovers
Leftover broccoli and carrots should be stored in an airtight container and refrigerated for up to 4 days.
To reheat, place the veggies on a baking sheet and warm them in the oven at 350F until heated through OR microwave them for 1-2 minutes. The oven preserves the roasted flavor, while the microwave is a more convenient option.
Insider tip: use leftovers as a salad topping or afternoon snack dipped in hummus.
What to Serve with Roasted Broccoli and Carrots
Something about roasted broccoli and carrots reminds me of healthy comfort food, and I’ve got just the kinds of entrees to match this vibe.
My Garlic Baked Chicken Thighs taste out of this world and they’re also cooked at 400F, which means veggies and chicken can be baked at once.
Craving fish? This buttery Herb Baked Salmon is another fantastic option since it is also cooked at 400F for about 15 minutes, making it a 30-minute meal option.
Beginner-Friendly Roasted Broccoli & Carrots
- 1 head broccoli, cut into florets
- 2 large carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- 2 teaspoons seasoning*, see note
- ½ teaspoon salt
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Place the prepped broccoli and carrots onto the baking sheet. Drizzle with olive oil and seasoning and salt. Toss to coat the veggies with the seasoning and make sure they are spread out in an even layer.
- Bake for 20 minutes or until the veggies are golden brown and tender. Remove from heat, and serve.