Roasted Broccoli and Carrots
Roasted Broccoli and Carrots – Bright green and orange roasted to caramelized perfection is exactly what you need in your life right now! These roasted vegetables make an easy side dish for just about any dish, and even veggie skeptics will gobble them down.
Are you looking for a quick and easy side dish that’s also good for your family? Here it is! Not only that, there are a ton of things you can do with the leftovers. Frittatas, soup, and a fry-free stir fry for the win.
Content…Roasting Vegetables to Perfection |
Roasting Broccoli and Carrots (or Any Vegetable) to Perfection
For roasted veggies that are sheer perfection, there are a few ground rules you’ll need to follow. First of all, always get that oven nice and hot! Keep it between 400℉ and 450℉ for optimal veggie caramelization. That is what gives the vegetables that rich, deep, and extra sweet flavor.
Second, cut the vegetables into uniform sizes for even cooking. Third, when roasting multiple kinds of veggies on the same pan, make sure they share a similar cooking time—like broccoli and carrots! That way, they reach texture perfection at the same time. You know what I’m talking about: crispy on the outside, tender on the inside. Yum! 😋
Simple Ingredient List
- Broccoli – Chop the leafy “treetops” and stems for this recipe. All the pieces taste delish when roasted, but I especially love the crispy tops.
- Carrots get delightfully sweet when roasted, plus they are totally nutritious. Give them a wash, peel them (or don’t), chop them up, and get ready for some sweet, roasty deliciousness. Regular carrots are more economical, but baby carrots are good too.
- Olive Oil crisps up the edges of the veggies just perfectly in the oven while lending the whole dish an extra touch of flavor.
- Garlic – Elevating the flavor game further comes some freshly minced garlic. It adds some beautiful depth of flavor, especially after roasting in the oven. Garlic powder works fine if you don’t have the fresh stuff.
- Seasonings – Italian seasoning and a little salt and pepper are all you need to make the flavors shine here! If you love all things spicy, add some red pepper flakes to the mix to heat things up. And if you have fresh herbs on hand, now is the perfect time to use them.
How to Make Roasted Broccoli and Carrots
- Preheat your oven to 425°F (218°C), and line a rimmed baking sheet pan with a baking mat or parchment paper.
- Prep – Place the broccoli florets and carrots in a large mixing bowl and drizzle olive oil over them. Then sprinkle on the garlic, Italian seasoning, salt, black pepper, and red pepper flakes, and toss to coat well. (Photos 1-4)
- Roast – Spread evenly in a single layer on the prepped baking sheet and bake until tender and slightly browned (20 minutes). Stir once halfway through. (Photos 5-6)
Recipe Tips
- Feel free to swap out the veggies in this recipe – it will work with just about any vegetables you’ve got in your fridge. One veggie that cooks perfectly on the sheet with broccoli and carrots is cauliflower.
- Sprinkle the roasted veggies with freshly grated parmesan cheese for an extra special touch.
- Make sure to coat all the veggies with the oil so the spices stick. Arrange them into an even layer on your sheet pan for even cooking and caramelization.
- Every oven is different, so check on the broccoli and carrots after about 15 minutes. If they’re tender and caramelized to your liking, go ahead and take them out.
- While fresh carrots and broccoli are fun to roast, frozen vegetables will work great for a quick and easy side.
Make-Ahead and Leftovers
To make this dish quicker, chop up the carrots and broccoli and toss them with the oil and seasonings a day ahead. Then, just toss them onto the baking sheet and into the oven when you’re ready to cook them!
Store leftover veggies in a ziplock freezer bag or airtight container in the refrigerator for 3-4 days, or freeze them for 2-3 months. Personally, I love adding them to a nice vegetable soup a day or two later.
What Goes With Roasted Carrots and Broccoli
Roasted broccoli and carrots go with almost anything! Try them with Cajun roast turkey and a side of garlic rice, or pair them with oven-baked salmon and pesto pasta. Honestly, it’s easy to get creative here. 🤩
More Insanely Good Veggie Sides to Try
- Okra and Tomatoes
- Smothered Cabbage
- Green Beans and Potatoes
- Easy Carrot Recipes
- Bacon Wrapped Asparagus
By Imma
Roasted Broccoli and Carrots
Ingredients
- 2-3 cups (180-280g) broccoli florets
- 6-8 medium carrots, sliced diagonally (about 3 cups)
- 3 tablespoons (45ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon (3-4g) Italian seasoning
- ½ teaspoon (3g) salt
- ¼ teaspoon (.5-1g) freshly ground black pepper
- ¼ teaspoon (.5-1g) red pepper flakes (optional)
Instructions
- Preheat oven to 425°F (218°C).
- Line a rimmed baking sheet with parchment paper or a baking mat.
- Place the broccoli florets and chopped carrots in a large bowl, drizzle with olive oil, and sprinkle garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Toss to coat well.
- Spread in an even layer on the prepared baking sheet. Bake until tender and slightly browned (20 minutes), stirring once halfway through.
Tips & Notes:
- Make sure to coat all the veggies with the oil so the spices stick. Arrange them into an even layer on your sheet pan for even cooking and caramelization.
- Every oven is different, so check on the broccoli and carrots after about 15 minutes. If they’re tender and caramelized to your liking, go ahead and take them out.
- While fresh carrots and broccoli are fun to roast, frozen vegetables will work great for a quick and easy side.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
