Easy to make Oven Roasted Broccoli and Carrots. A delicious, healthy and flavor-packed side dish. Tender inside and crispy outside. Less than 6 ingredients and only 30 minutes to cook.
Want To Save This Recipe?
We'll email this post to you, so you can come back to it later!
Looking for more delicious roasted vegetables side dishes? Try our easy to make Roasted Broccoli & Sweet Potato, Roasted Sweet & Spicy Brussels Sprouts and Roasted Broccoli and Butternut Squash.
Jump to:
When it comes to healthy side dishes roasted veggies are a no-brainer and roasted broccoli & carrots is an easy and great side dish perfect for weeknights, Sunday dinners or holiday sides.
Why This Recipe Works
- Versatile side that goes great with a lot of main dishes.
- Roasting vegetables is a healthy, quick and easy way to prepare vegetables.
- This recipe is gluten free, vegan, vegetarian, Paleo and Whole30.
Key Ingredients
- Broccoli - is a complex carbohydrate, Nutrient-rich vegetable and is low glycemic. (3 cups equal 24 ounces or 1 ½ pound)
- Carrots- a healthy for you complex carbohydrate. Highly nutritious, a great source of fiber, vitamins and minerals and they aid in digestion and gut health. 2 cups ( 16 ounces or 1 pound)
- Oil - like Avocado for high temperature cooking. 3 tablespoons
- Spices & seasonings - rosemary, thyme and onion powder.
See recipe card below for a full list of ingredients and measurements.
Substitutes
Cauliflower - can be used if you’re all out of broccoli.
Parsnips - are a great substitute for carrots. The taste is a little sweeter than carrots.
Frozen carrots and broccoli - will work but won't brown as well and won't have the same crisp texture. We recommend using fresh broccoli.
Variations
More seasoning variations for your broccoli and carrots could include adding any of the following to give the vegetables even more depth and flavors:
- Add vegan bacon pieces.
- Add sliced almonds just before serving.
- Dash of cayenne to add a little heat to the dish.
- Red Pepper flakes
- Oregano
- Mix slices of onions and bake with with prepared vegetables.
- Add slices of red & yellow bell peppers to the baking sheet; 10 minutes before removing from oven.
- Sprinkle with vegan parmesan cheese.
Instructions
Cooking Tip: While oven is preheating place unlined baking sheets in oven to pre-heat. With an unlined baking sheet the vegetables come in direct contact with the heat, which makes for better and faster caramelization.
Step 1: Preheat oven to 425 degrees. Set oven racks in upper and lower third of oven so you can use two baking sheets.
Cooking Tip: You do not want to over crowd the baking sheet; this will make your vegetables steam instead of roasting.
Preparing Vegetables
Step 2: Cut the stems off the broccoli florets and split up the florets into medium size pieces. Place in colander and rinse. Set aside.
Step 3: Prepping carrots. With a Y-peeler remove the outer blemished dirty layer of the carrots. Cut off root end of carrot. Rinse and cut diagonally into 1½-inch thick slices. You want them to be similar in size to broccoli (see below) so they cook at the same time.
Season Vegetables
Step 4: Place vegetables in large ziplock bag or shallow big bowl. Spray with oil. Mix well.
Step 5: Sprinkle the seasonings: rosemary, thyme, onion powder, salt and pepper. Toss to coat the vegetables evenly.
Step 6: Carefully remove hot pan from oven. Place on stove top and spread the vegetables into an even layer. The pans are very hot; the vegetables will sizzle as they touch the pan. Roast in the oven for 25 - 27 minutes. At the 20 minute mark check vegetables and spray with a little more oil. Carrots should be fork tender and the broccoli crisp.
Recipe FAQ's
No, carrots are very root vegetable compared with the cruciferous broccoli. Broccoli cooks faster than the carrots when roasted.
Although lining the baking sheet with parchment paper allows for a quicker clean up. It allows the vegetables to retain more moisture. More moisture equals more steam and less browning. Meaning you don’t get the golden caramelization and roasting that brings out the best flavors in the vegetables. You get more of a steamed vegetable.
Storage & Reheating
- To Store. Cool before placing leftovers in an airtight storage container in the refrigerator for up to 3 days.
- To Reheat. Reheat leftovers in microwave or reheat broccoli and carrots on a baking sheet in the oven at 350 degrees until warm.
- Prepare In Advance. Clean and chop vegetables ahead of time; store in large ziplock bag.
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Oven Roasted Broccoli And Carrots
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- 2 Full Sized Rimmed Baking Sheets
- 1 Vegetable Peeler
Ingredients
- 1 ½ pounds Broccoli Crowns - (3 cups) chopped into medium size pieces.
- 1 pound Carrots - (approximately 6 medium carrots - about 16 ounces) peeled and cut into about 1 ½ inch pieces.
- Vegetable Oil Cooking Spray
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder
- ½ teaspoon Salt
Instructions
- Preheat oven to 425 degrees. Set oven racks in upper and lower third of oven so you can use two baking sheets.
- Cut the stems off the broccoli florets and split up the florets into medium size pieces. Place in colander and rinse. Set aside.
- Prepping carrots. With a y-peeler remove the outer blemished dirty layer of the carrots. Cut off root end of carrot. Rinse and cut diagonally into 1½-inch thick slices. You want them to be similar in size to broccoli (see below) so they cook at the same time.
- Place vegetables in large ziplock bag or shallow big bowl. Spray with oil. Mix well.
- Sprinkle the seasonings: rosemary, thyme, onion powder, salt and pepper. Toss to coat the vegetables evenly.
- Carefully remove hot baking sheets from oven. Place on stove top and spread vegetables into an even layer. The pans are very hot; the vegetables will sizzle as they touch the pan. Roast in the oven for 25 - 27 minutes. At the 20 minute mark check vegetables and spray with a little more oil. Carrots should be fork tender and the broccoli crisp.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Live Love and Eat Good Food!
The Vgn Way
Leave a Reply