Roasted Broccoli and Carrots

Below, you’ll learn how much seasoning to use and my simple method for turning roasted broccoli and carrots into 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! 

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:

1. Prepare the veggies
   Chop the broccoli into florets. Peel the carrots, and slice them into 1 to 1 ½-inch thick slabs or rounds. 
2. Season and toss
   Add the veggies to a baking sheet. Drizzle with olive oil, sprinkle on the seasoning and salt, and toss to coat the veggies. 
3. Roast
   Place broccoli and carrots in a preheated oven at 400F 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!

Roasting Tips

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. 

Be patient
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 roasted 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. 

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 delicious garlic baked chicken thighs also cook 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.