Name: Roasted Broccoli and Carrots Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 cups carrots, sliced (about 2 medium carrots); 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon lemon juice (optional)

Jump to Recipe

If you’re looking for a vibrant, healthy dish that bursts with flavor and texture, look no further than Roasted Broccoli and Carrots. This simple yet irresistible recipe transforms humble vegetables into a caramelized, crunchy delight with just a few ingredients and a hot oven. The combination of tender, slightly sweet carrots and crispy-tender broccoli makes it a perfect side for any meal or a delicious snack on its own. Trust me, once you try these Roasted Broccoli and Carrots, they’ll quickly become one of your favorite go-to dishes for adding color and nutrition to your plate.

Roasted Broccoli and Carrots Recipe - Recipe Image

Ingredients You’ll Need

Getting these veggies perfectly roasted is all about using fresh, straightforward ingredients that work in harmony to bring out the natural sweetness and earthy flavor. Each element has its role in crisping, seasoning, and brightening the dish.

Broccoli florets (2 cups): The star green vegetable that crisps beautifully when roasted, delivering a crunchy texture and a pleasant grassy note.
Carrots, sliced (2 cups): Adds a sweet, slightly caramelized contrast and a pop of bright color to the mix.
Olive oil (3 tablespoons): Helps the vegetables roast evenly and develop golden, crispy edges while adding a subtle fruity richness.
Garlic powder (1 teaspoon): Imparts a gentle savory depth without overpowering the natural veggie flavors.
Salt (1 teaspoon): Enhances all the natural tastes, making each bite more vibrant and balanced.
Black pepper (1/2 teaspoon): Brings a mild warmth and a little kick for extra flavor complexity.
Lemon juice (1 teaspoon, optional): A bright finishing touch that lifts and refreshes the entire dish, perfect if you want a zesty twist.

How to Make Roasted Broccoli and Carrots

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to a toasty 425°F (220°C). This high temperature ensures the vegetables roast quickly to perfection with crispy edges and tender centers. Lining a baking sheet with parchment paper makes cleanup effortless and helps prevent sticking, so you can focus on the delicious outcome rather than scrubbing pans.

Step 2: Toss the Vegetables

Place your fresh broccoli florets and sliced carrots into a large mixing bowl. Drizzle the olive oil evenly over the veggies, then sprinkle on the garlic powder, salt, and black pepper. Use your hands or a large spoon to toss everything together thoroughly—each piece should be coated with a thin layer of oil and seasoning to roast beautifully and develop those irresistible caramelized flavors.

Step 3: Arrange on the Baking Sheet

Spread the coated broccoli and carrots in a single layer on your prepared baking sheet. This ensures they roast evenly and get that perfect golden-brown finish. Crowding the pan can cause steaming rather than roasting, so give them enough space to crisp up nicely.

Step 4: Roast the Vegetables

Pop the baking sheet into your preheated oven and roast for about 20 minutes. At the halfway mark, give the veggies a good stir or flip to make sure both sides get that lovely, even caramelization. You’ll know they’re ready when the edges are delightfully crispy, and the carrots and broccoli are tender when poked with a fork.

Step 5: Add a Bright Finish

Once roasted, take them out and, if you like, drizzle with fresh lemon juice. The lemon adds a zingy brightness that perfectly balances the richness from the olive oil and the sweet earthiness of the roasted vegetables. Toss gently to distribute the juice before serving.

How to Serve Roasted Broccoli and Carrots

Garnishes

To elevate your Roasted Broccoli and Carrots, consider sprinkling freshly grated Parmesan cheese or toasted pine nuts on top. These add a nutty crunch and savory touch that make the dish feel extra special. Fresh herbs like parsley or thyme also make lovely garnishes that bring a burst of herbal brightness and color.

Side Dishes

This roasted veggie duo is incredibly versatile and pairs beautifully with a wide range of side dishes. Serve alongside grilled chicken or pan-seared fish for a wholesome, satisfying meal. It also plays nicely with grains like quinoa or couscous, or even a simple baked potato for a comforting and balanced dinner.

Creative Ways to Present Roasted Broccoli and Carrots

Why not take your roasted veggies from side dish to star? Toss the cooled Roasted Broccoli and Carrots into a warm grain bowl or pasta salad for a hearty lunch. Or blend them into a vibrant vegetable-packed hummus or dip. They’re also fantastic layered in a fresh wrap or sandwich with hummus and feta for an easy gourmet touch.

Make Ahead and Storage

Storing Leftovers

Place any leftover Roasted Broccoli and Carrots in an airtight container and store them in the refrigerator. They will keep well for up to 3-4 days, making them perfect for meal prep or quick additions to weekday dinners.

Freezing

You can freeze roasted veggies, but keep in mind the texture may change slightly upon thawing. To freeze, spread the cooled roasted broccoli and carrots on a baking sheet to freeze individually first, then transfer them to a freezer-safe bag or container. They’re best used within 2 months for optimum flavor and texture.

Reheating

Reheat your Roasted Broccoli and Carrots gently in a preheated oven at 350°F for about 10 minutes to revive that crispy texture. Avoid microwaving when possible, as it can make the veggies soggy. If you’re in a hurry, a quick sauté in a hot pan works well to warm and refresh them without losing their crispness.

FAQs

Can I use frozen broccoli and carrots for this recipe?

While fresh vegetables provide the best texture and flavor for roasting, you can use thawed frozen broccoli and carrots if needed. Just be sure to pat them dry thoroughly to avoid excess moisture, which can prevent crisping.

What can I substitute for olive oil?

If you prefer, avocado oil or melted coconut oil are great alternatives that also withstand high heat and contribute a nice flavor and crispness to your roasted vegetables.

How do I get the vegetables extra crispy?

The key to crispiness is roasting at a high temperature with plenty of space between the pieces on the baking sheet. Avoid overcrowding and toss the vegetables halfway through cooking to promote even browning.

Can I add other seasonings to Roasted Broccoli and Carrots?

Absolutely! Experiment with smoked paprika, cumin, or Italian seasoning to give the dish different flavor profiles. A little chili flakes can also add a wonderful spicy kick.

Is this recipe suitable for meal prepping?

Yes! Roasted Broccoli and Carrots store well in the fridge and reheat nicely, making them ideal for meal prep lunches and dinners during a busy week.

Final Thoughts

Roasted Broccoli and Carrots are truly a simple recipe that packs a punch in flavor, texture, and nutrition. With minimal prep and just the right seasonings, you get a dish that’s colorful, delicious, and perfect for everyday meals or special occasions. I can’t wait for you to try this recipe and watch how it effortlessly becomes a cherished staple in your kitchen rotation.

Roasted Broccoli and Carrots Recipe

★★★★★

5.1 from 28 reviews

Author: Jack
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A simple and flavorful roasted broccoli and carrots recipe that brings out the natural sweetness and crispiness of the vegetables. Perfect as a healthy side dish, this recipe uses olive oil and seasonings for a deliciously roasted finish.

Ingredients

Scale

Vegetables

2 cups broccoli florets
2 cups carrots, sliced (about 2 medium carrots)

Seasonings and Oil

3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon juice (optional)

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the vegetables evenly and getting a nice crispy texture.
Prepare Baking Sheet: Line a baking sheet with parchment paper to make cleanup easier and to prevent the vegetables from sticking during roasting.
Combine Vegetables: In a mixing bowl, add the broccoli florets and sliced carrots, preparing them for seasoning.
Season Vegetables: Drizzle the olive oil over the broccoli and carrots. Sprinkle garlic powder, salt, and black pepper evenly over the vegetables. Toss everything together thoroughly to coat the vegetables well with the seasonings and oil.
Arrange for Roasting: Spread the seasoned vegetables out on the prepared baking sheet in a single layer. This ensures even roasting and crisp edges.
Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes. Stir the vegetables halfway through the cooking time to promote even browning and tenderness. Roast until the edges are crispy and the vegetables are cooked through but still tender.
Finish and Serve: Remove the baking sheet from the oven. Optionally, drizzle the roasted vegetables with lemon juice and toss gently to add a fresh, tangy finish before serving.

Notes

For extra flavor, add a sprinkle of grated Parmesan cheese or herbs like thyme or rosemary before roasting.
You can substitute lemon juice with balsamic vinegar for a different tangy taste.
Cut vegetables to similar sizes to ensure even cooking.
Use fresh vegetables for best texture and flavor.
If you want crisper veggies, roast a few minutes longer but watch carefully to avoid burning.
This recipe is naturally gluten-free and vegan.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Roasting
Cuisine: American