Roasted Broccoli and Carrots (Easy Side Dish)
This roasted broccoli and carrots recipe is a healthy, flavorful side dish that goes with any meal. Tossed with olive oil, garlic, and Italian herbs, then roasted until golden and tender, these veggies are simple, no-fuss, and ready in just 20 minutes. The perfect easy side for busy weeknights!
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Oven Roasted Broccoli and Carrots
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 Recipe
- Easy to make: 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: This recipe is easily doubled, so it’s a great option to serve over the holidays when you are hosting friends and family.
- Wholesome & flavorful: Roasting fresh veggies with simple seasonings makes for a delicious addition to any meal.
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.
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.
Serving Suggestions
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:
Storage and Make Ahead Tips
I love meal prep these roasted veggies – they reheat beautifully and make weeknight dinners so much easier!
- To store: Let the roasted broccoli and carrots cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm in a 350 F oven for 8 minutes or in the air fryer until heated through and slightly crisp again. Avoid microwaving too long, as it can make the veggies soft.
- To make ahead: You can prep the broccoli and carrots in advance by washing, chopping, and seasoning them up to a day ahead. Keep them covered in the fridge, then roast just before serving for the best texture and flavor.
More Vegetable Side Dishes
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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.
- 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.
Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 251mg | Potassium: 350mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10484IU | Vitamin C: 44mg | Calcium: 51mg | Iron: 1mg
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
