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Roasted Broccoli and Carrots

Roasted broccoli and carrots are a delicious side for any meal and could not be easier to make! This recipe will show you how to roast broccoli and carrots in the oven and get perfectly tender and tasty veggies every time.

If you love veggie sides, check out our roasted zucchini and mushrooms too!

closeup of roasted broccoli and carrots on a plate with a fork.

Oven-roasted carrots and broccoli

Roasted carrots and broccoli is one of my go-to sides year-round because my family loves broccoli and carrots.

It’s really delicious – the broccoli is tender with crispy edges, and the carrots have a sweet, caramelized flavor.

This veggie medley is wonderful on its own. We love it with a drizzle of olive oil and crumbled feta or parmesan shavings.

Roasted veggies are also a fantastic side for any weeknight dinner and holiday meal. They keep well in the fridge and are great for making ahead.

roasted broccoli and carrots ingredients.

Ingredients

This roasted veggie dish is incredibly simple and has a short list of wholesome ingredients:

  • 4 cups chopped broccoli – I prefer fresh broccoli because frozen broccoli tends to turn out mushy. Make sure the broccoli florets are similar in size to guarantee even cooking.
  • 4 cups sliced carrots – I have tested the recipe with different thicknesses and found that 1/2-inch-thick carrot slices yield the best results.
  • 1/3 cup olive oil – helps roast the veggies in the oven. Feel free to substitute whatever cooking oil you have.
  • 1/2 tbsp dried oregano –Dried parsley or Italian seasoning is also tasty.
  • 1/2 tbsp onion powder
  • 1 tsp table salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika

Instructions

Simply cut the vegetables, mix the seasoning, and roast in the oven for 45 minutes – that’s it.

step 1 mix oil and seasonings.

1. Mix oil and seasonings

In a small bowl or measuring cup, whisk together the olive oil, salt, pepper, paprika, onion powder, and oregano.

step 2 combine veggies and oil mixture.

2. Combine veggies and oil mixture

Place the carrot slices and broccoli florets onto a lined baking sheet. Drizzle the oil over the veggies. Use a cooking spoon or your hands to mix everything together (right on the pan) until all vegetables are coated in oil. Spread the broccoli and carrots into an even layer. Make sure they aren’t piled on top of each other, as this will prevent them from cooking evenly.

step 3 roast veggies.

3. Roast veggies

Bake at 400°F for 45 minutes, tossing every 15 minutes. The veggies are ready when they are fork-tender and have crispy edges.

Remove the veggies from the oven. If desired, drizzle with extra oil and sprinkle with fresh herbs. Serve warm and enjoy!

Tips

  • Use fresh vegetables: To prevent a mushy, overcooked texture, avoid frozen veggies and stick to fresh carrots and broccoli.
  • Chop the veggies evenly: For perfectly baked broccoli and carrots, how you chop them matters. I recommend breaking the broccoli head into smaller florets and cutting the carrots into 1/2-inch-thick slices. Doing so ensures that the veggies cook evenly and are ready at the same time.
  • Should I peel the carrots before roasting? It’s totally up to you. I sometimes roast carrots with the skin on for extra crispness. But if you prefer peeled carrots, go for it. Just peel them before chopping.
  • Line your pan: Be sure to prepare the baking sheet before adding the broccoli and carrots. Line it with a piece of parchment paper or a nonstick baking mat. Or skip the lining and spray it generously with cooking spray.
  • How to tell when the veggies are done: Carefully watch the vegetables for the last 10 to 15 minutes of the cooking time to ensure they don’t burn. They are done when they are fork-tender and have crispy edges.
oven roasted broccoli and carrots on a sheet pan.

Variations

  • Veggies: Swap in cauliflower, or feel free to sub the carrots for beets, turnips, butternut squash, or rutabagas. You need 8 cups of chopped vegetables total.
  • Honey: Mix 1 tablespoon of honey with the olive oil mixture before drizzling over the veggies. It adds extra sweetness and caramelizes the vegetables.
  • Seasonings: Want to jazz up these oven-roasted broccoli and carrots? Go for it! Add fresh herbs (like rosemary, parsley, or thyme). Stir in 1 to 2 minced garlic cloves. Add 1/4 to 1/2 teaspoon chili powder or red pepper flakes for a touch of heat.

Serving suggestions

Oven-roasted broccoli and carrots are incredibly versatile and pair well with just about any meal. Serve them with chicken, seafood, roasts, and pasta, as a Thanksgiving side, or mix with lettuce for a hearty salad.

We love the veggies loaded with cheese like crumbled feat cheese, parmesan shavings, or goat cheese.

To garnish, drizzle the veggies with extra olive oil, a splash of lemon juice, a few cracks of black pepper, and top it all off with fresh herbs.

a plate with roasted carrots and broccoli recipe.

Store & reheat

Store

Store leftovers in an airtight container in the fridge for up to 5 days. Roasted broccoli and carrots are meal-prep friendly and make a great make-ahead side dish. Whip up a big batch on the weekend to eat throughout the week.

Reheat

Rewarm the broccoli and carrots in the m microwave in 1-minute intervals until warm. Alternatively, reheat the dish on a baking sheet at 350°F / 180°C / gas mark 4 until hot.

More tasty side dishes

roasted broccoli and carrots.

Roasted Broccoli and Carrots Recipe

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Roasted broccoli and carrots are a delicious side for any meal and could not be easier to make! This recipe will show you how to roast broccoli and carrots in the oven and get perfectly tender and tasty veggies every time.

Ingredients

  • 4 cups / 700 g / 1.5 lb chopped broccoli (about 2 small heads)
  • 4 cups / 600 g / 1.3 lb sliced carrots (about 8 medium carrots)
  • 1/4 cup / 60 ml / 2 fl oz olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tbsp onion powder
  • 1 tsp table salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika

Instructions

  1. Prep work. Preheat the oven to 400°F / 200°C / gas mark 6. Line a large baking sheet with parchment paper or tin foil sprayed with nonstick cooking spray. Set aside.
  2. Mix oil and seasonings. In a small bowl or measuring cup, whisk together the olive oil, salt, pepper, paprika, onion powder, and oregano.
  3. Combine veggies and oil mixture. Place the carrot slices and broccoli florets onto the baking sheet. Drizzle the oil over the veggies. Use a cooking spoon or your hands to mix everything together (right on the pan) until all vegetables are coated in oil. Spread the broccoli and carrots into an even layer. Make sure they aren’t piled on top of each other, as this will prevent them from cooking evenly.
  4. Roast veggies. Bake for 45 minutes, tossing every 15 minutes. The veggies are ready when they are fork-tender and have crispy edges.
  5. Serve. Remove the veggies from the oven. If desired, drizzle with extra oil and sprinkle with fresh herbs. Serve warm and enjoy!

Notes

Tips

  • Use fresh vegetables: To prevent a mushy, overcooked texture, avoid frozen veggies and stick to fresh carrots and broccoli.
  • Chop the veggies evenly: For perfectly baked broccoli and carrots, how you chop them matters. I recommend breaking the broccoli head into smaller florets and cutting the carrots into 1/2-inch-thick slices. Doing so ensures that the veggies cook evenly and are ready at the same time.
  • Should I peel the carrots before roasting? It’s totally up to you. I sometimes roast carrots with the skin on for extra crispness. But if you prefer peeled carrots, go for it. Just peel them before chopping.
  • Line your pan: Be sure to prepare the baking sheet before adding the broccoli and carrots. Line it with a piece of parchment paper or a nonstick baking mat. Or skip the lining and spray it generously with cooking spray.
  • How to tell when the veggies are done: Carefully watch the vegetables for the last 10 to 15 minutes of the cooking time to ensure they don’t burn. They are done when they are fork-tender and have crispy edges.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 492mgCarbohydrates: 17gFiber: 7gSugar: 5gProtein: 4g

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