Are you in the market for an easy and extremely tasty way to eat your veggies? I’ll show you my simple method for turning roasted broccoli and carrots into a complete and delicious meal.
Roasted Carrots and Broccoli
Roasted broccoli and carrots are one of my family’s favorite veggie side dishes. The oven turns 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.
How to Roast Broccoli & Carrots Together
- 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.
Drizzle the veggies with olive oil, sprinkle on the seasoning and salt, then toss to coat. - 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
- 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.
- Curry powder: 2 teaspoons is all you need to 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!
Laura’s Roasting Tips
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.
1 to 2 tablespoons of oil will coat each vegetable and bring out its best flavor while roasting.
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.
Want to use frozen veggies? Check out this post on how to roast frozen veggies that are golden-crisp and NOT soggy.
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. Reheat the veggies on a baking sheet 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
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 also cooked at 400F for about 15 minutes, making it a 30-minute meal option.
Beginner-Friendly Roasted Broccoli & Carrots
Ingredients
- 1 head broccoli, cut into florets, or a 16-ounce bag
- 2 large carrots, peeled and sliced diagonally
- 2 tablespoons olive oil
- 2 teaspoons seasoning*, see note
- ½ teaspoon salt
Instructions
Prep the oven:
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
Season:
- Place the broccoli florets and sliced carrots onto the baking sheet. Drizzle with olive oil, seasoning, and salt. Toss to coat and make sure they are spread out in an even layer.
Bake:
- Bake for 20 minutes or until the veggies are golden brown and tender. Remove from heat, and serve.
Notes
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Cynthia says
Such a great recipe to sneak extra veggies in at dinner.
Libby says
All the seasoning options are wonderful! We love roasting veggies and I’ve tried a couple of these so far; so yummy!
elizabeth f says
As someone who maintains a mostly pescatarian, vegetarian household, I’m always game for recipes to enjoy the foods I choose. I like my veggies crunchy, so when I make a similar dish, I don’t leave them in too long, and I mostly use root vegetables. That said, roasted veggies are a favorite of mine. Yum!
Kat says
Cutting denser vegetables into smaller, uniform pieces helps them cook evenly in the oven. Great tip. Roasting brings out great caramelized flavors.
Amber Myers says
What a perfect side dish! I love carrots and broccoli so it’s wonderful…and healthy, so I don’t feel guilty.