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Get a delicious vegetable side dish on the table effortlessly with these roasted broccoli and carrots. This simple recipe is perfect to serve alongside all of your favorite mains and is a tasty way to get some veggies onto your plate.
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Roasting vegetables is an easy way to bring out their natural flavors, and they make a great addition to any plate. This roasted broccoli and carrots recipe is perfect in its simplicity!
Seasoned with garlic and herbs, and served with some parmesan and fresh lemon wedges, this side dish is perfect for an easy weeknight meal, or, for bigger occasions like Christmas and Thanksgiving.
Be sure to try my Roasted Beets and Carrots and Roasted Broccoli with Bacon too!
Why you will love this roasted broccoli and carrots recipe!
- Easy to make:Â Just toss the broccoli and carrots in the oil and seasonings and pop them in the oven to roast. This is one fuss-free side dish recipe!
- Great for a crowd:Â This recipe is easily doubled, so it’s a great option to serve over the holidays when you are hosting friends and family.
- Healthy:Â Fresh vegetables and a few simple seasonings is a tasty way to get some vitamins and minerals on to your plate. You only need a small amount of oil to roast too.
Ingredients for Roasted Carrots and Broccoli
- Broccoli: Cut a fresh head of broccoli into smaller florets. You could also make this with half a head of cauliflower.
- Carrots: Peel the carrots and cut them into slices before tossing them with the rest of the ingredients and roasting. You could also use baby carrots if that is what you have on hand.
- Oil: Oil helps to crisp up the veggies. You can use olive, coconut, or vegetable oil.
- Seasonings: Italian seasonings, garlic and onion powder, salt, and pepper.
- To serve: I like to serve these with some grated parmesan and lemon wedges, though this is optional.
How to make roasted broccoli and carrots
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add broccoli florets and carrot slices to a large bowl, and drizzle with olive oil, and season with Italian seasoning, garlic and onion powder, salt and black pepper. Toss to coat the vegetables evenly.
- Spread them on the prepared baking sheet into a single layer.
- Place in the oven and roast vegetables for 18 – 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan cheese and serve warm.
Can you make them ahead of time?
These oven roasted broccoli and carrots are best served as soon as they are ready so that they are at their freshest with a nice crispy crunch. You can prep the veggies and toss them into the oil and seasonings up to 24 hours before and keep them covered and refrigerated till ready to cook.
How long do leftovers keep?
If you are serving these roasted carrots and broccoli as part of your Thanksgiving or Christmas dinner, be sure to make extra for leftovers! Store them in an airtight container in the fridge for up to 4 days. They can be reheated in the oven at 360F for 10 minutes to warm through to serve.
What do you serve them with?
These baked broccoli and carrots are quick and easy enough to serve as part of an easy everyday meal, but tasty enough to serve as part of a bigger feast too. Try them with your favorite sauce and one of these main dishes:
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Cut the carrots into similar sizes so that they cook through evenly.
- Make sure that the veggies are well coated in the oil so that they crisp evenly.
- Roast the vegetables in a fully pre-heated oven for the best results.
- You can swap the herbs in this recipe to suit your tastes (or use fresh herbs) and whatever main you are serving.
- These roasted broccoli and carrots is a naturally vegan, gluten-free, Paleo and Whole30 recipe.
More Vegetable Side Dishes
- Roasted Honey Glazed Carrots
- Bacon Wrapped Asparagus
- Roasted Brussels Sprouts with Bacon
- Green Beans and Mushrooms
- Cauliflower au Gratin
Roasted Broccoli and Carrots
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INGREDIENTS
- 3 cups broccoli florets, about 1 large head broccoli, washed and pat dried with a paper towel
- 6 medium carrots, peeled and sliced diagonally into 1.5-inch thick slices
- 2 Tablespoons olive oil
- 1.5 teaspoons Italian seasoning
- ½ teaspoon garlic
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Freshly grated Parmesan cheese, for garnish
- Lemon wedges, for garnish
INSTRUCTIONS
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Add broccoli florets and carrot slices to a large bowl, and drizzle with olive oil, and season with Italian seasoning, garlic and onion powder, salt and black pepper. Toss to coat the vegetables evenly.
- Spread them on the prepared baking sheet into a single layer.
- Place in the oven and roast for 18 – 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan cheese and serve warm.
TIPS & NOTES
- Cut the carrots into similar sizes so that they cook through evenly.
- Make sure that the veggies are well coated in the oil so that they crisp evenly.
- Roast the vegetables in a fully pre-heated oven for the best results.
- You can swap the herbs in this recipe to suit your tastes and whatever main you are serving.
NUTRITION
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