Roasted Broccoli and Carrots
Looking for a quick and healthy side dish?
This Roasted Broccoli and Carrots recipe is everything you want in a veggie side—crispy edges, tender centers, and rich caramelized flavors.
It’s simple to make with just a few ingredients and minimal prep time.
Perfect for busy weeknights when you need something tasty and nutritious.
Once you try it, this easy roasted vegetable dish is sure to become a go-to favorite!
For Roasted Broccoli and Carrots
- Broccoli – Fresh broccoli florets, chopped into bite-sized pieces.
- Carrots – Peeled and cut diagonally into ¼-inch slices.
- Garlic – Separate the bulb into cloves and crush them to release the flavor.
- Olive Oil – Drizzle to coat the vegetables and help them roast evenly.
- Salt – Enhances the flavor and brings out the natural sweetness of the veggies.
- Black Pepper – Adds a bit of warmth to balance the dish.
For Extra Flavor
- Red Chili Flakes – For a bit of heat, sprinkle over the vegetables before roasting.
- Fresh Herbs – Add thyme, rosemary, or parsley for a fragrant, earthy flavor.
- Lemon – Grate the rind over the roasted vegetables for a fresh, zesty finish.
Roasted Broccoli and Carrots
Looking for a quick and healthy side dish that’s packed with flavor? This Roasted Broccoli and Carrots recipe brings out the best in these veggies—crispy edges, tender bites, and a natural sweetness that makes them irresistible.
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Servings: 4
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Ingredients
- 4 cups fresh broccoli florets, rinsed and chopped into bite-sized pieces
- 3–4 fresh carrots, rinsed, peeled, and sliced diagonally (¼-inch thick)
- 1 bulb garlic, cloves separated and peeled
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (204°C) and position the rack in the center. Line a large baking sheet with parchment paper.
- Prepare the vegetables:
- Chop the broccoli into 1-inch pieces.
- Slice the carrots diagonally into ¼-inch pieces.
- Lightly crush each garlic clove with the side of a knife to remove the peel.
- Season: Place all vegetables in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss until evenly coated.
- Roast: Spread the vegetables evenly on the prepared baking sheet. Roast for 15 minutes, then rotate the pan and continue roasting for another 10 minutes until tender and slightly caramelized.
- Serve hot and enjoy!
Flavor Variations
- Spicy Kick: Sprinkle with red pepper flakes before roasting.
- Herb-Infused: Mix in 1–2 tablespoons of fresh thyme or chopped rosemary before roasting. Finish with finely chopped parsley after baking.
- Bright & Citrusy: Grate fresh lemon zest over the roasted vegetables and serve with lemon wedges.
Reheating Tip
- To reheat, warm a skillet over medium heat with a teaspoon of olive oil or butter. Sauté for a few minutes until heated through.
Nutrition
Calories: 119.4 kcal | Carbohydrates: 12.4g | Protein: 3.2g | Fat: 7.5g | Saturated Fat: 1.1g | Sodium: 347.3mg | Potassium: 427.2mg | Fiber: 3.7g | Sugar: 3.4g | Net Carbohydrates: 8.7g
- Can I use pre-chopped veggies to save time?
Yes, absolutely! Pre-cut broccoli and carrots are a great shortcut to save time on busy nights. Just make sure they’re fresh and ready to go! - Do I really need to peel the carrots?
Not at all! If you’re in a rush, just scrub the carrots well instead of peeling them. It’ll save you time and still taste great. - How can I make sure my veggies cook evenly?
The key to even cooking is making sure all your veggies are cut to roughly the same size. Also, don’t overcrowd the pan – give them some space so they roast, not steam! - Can I use frozen vegetables?
Fresh is best for this recipe, but if you only have frozen broccoli and carrots, go ahead and use them. Just note they may release more moisture, so they might not crisp up as well. - How can I keep the veggies from sticking to the pan?
Use parchment paper to line your sheet pan and drizzle the vegetables with enough olive oil to coat them lightly. This will prevent sticking and make cleanup a breeze.
