Name: Roasted Broccoli and Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups Broccoli florets (Washed and trimmed); 2 cups Carrots (Peeled and sliced into 1/4-inch rounds); 3 tablespoons Olive oil (Room temperature); 1 teaspoon Garlic powder; 1 teaspoon Onion powder

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Crispy on the edges, tender inside, and full of caramelized flavor — Roasted Broccoli and Carrots is the kind of side dish that turns a simple meal into something memorable. It’s quick to prepare, forgiving for beginners, and a favorite at weeknight dinners and holiday spreads alike. If you love easy vegetable sides that actually get eaten, this is your new go-to. Fun fact: roasting vegetables brings out their natural sugars, which is why broccoli and carrots taste almost candy-like when they brown a little.

This recipe is perfect for busy cooks who want big flavor with minimal fuss. It’s simpler than many gratin or sauteed vegetable recipes and pairs well with everything from roasted chicken to grain bowls. For another delicious veggie twist, check out this roasted broccoli and carrots recipe on the blog for alternate seasoning ideas. Ready to get roasting? You’ll be impressed at how fast this comes together and how often you’ll make it.

What is Roasted Broccoli and Carrots?

What’s in a name? Roasted Broccoli and Carrots is exactly what it sounds like — broccoli florets and carrot slices tossed with oil and seasonings, then baked until tender and lightly browned. Why is it called that? Maybe because “caramelized veggie bliss” was too long for a recipe title. Who knew simple veggies could create such dinner-table buzz? They say “the way to a man’s heart is through his stomach,” and honestly, this dish is a strong contender for winning hearts — and minds — at the table. Give it a try and see if it doesn’t become your family’s new favorite.

Why You’ll Love This

First, the main highlight: the combination of sweet, roasted carrots with slightly charred, savory broccoli is irresistible. The natural sugars in the carrots and the nutty, intense flavor broccoli gains when roasted make every bite satisfying.

Second, cost savings: making this at home is budget-friendly — fresh broccoli and carrots are affordable, especially when bought in season or on sale. A little oil and a couple of pantry spices take it from good to great without needing expensive ingredients.

Third, flavor boosters: garlic powder and onion powder add depth without extra prep, and a quick squeeze of lemon or sprinkle of Parmesan (optional) turns this side into something restaurant-worthy. If you enjoyed the roasted vegetables here, you might also like the contrasting creamy, sweet-heat profile of our roasted carrots with whipped ricotta and hot honey for a different but equally delightful take. Try it at home — your taste buds will thank you.

How to Make

Quick Overview

This recipe is easy, fast, and reliably delicious. You’ll get crisp edges and tender centers with minimal hands-on time. The standout is the caramelized finish that brings out a rich, slightly sweet flavor in both vegetables. Prep takes about 10 minutes, and roasting about 20–25 minutes.

Prep + cook time: approximately 30–35 minutes total.

Ingredients

2 cups broccoli florets, washed and trimmed

2 cups carrots, peeled and sliced into 1/4-inch rounds

3 tablespoons olive oil, room temperature

1 teaspoon garlic powder

1 teaspoon onion powder

Directions

Preheat your oven to 425°F (220°C). Place a baking sheet in the oven while it heats if you like a quicker browning effect.
In a large bowl, toss the 2 cups broccoli florets and 2 cups sliced carrots with 3 tablespoons olive oil, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Make sure every piece is lightly coated so they brown evenly. Add a pinch of salt and freshly ground black pepper if desired.
Spread the vegetables in a single layer on a baking sheet, leaving a little space between pieces. Crowding the pan will steam them instead of roasting them, so use two sheets if necessary.
Roast in the preheated oven for about 20 to 25 minutes, flipping or stirring once halfway through. Roast until the carrots are tender when pierced with a fork and the broccoli has lightly browned edges and little crispy tips.
Serve warm as a side dish. Finish with an optional squeeze of lemon juice, a sprinkle of grated Parmesan, or a handful of toasted nuts for crunch.

Roasted Broccoli and Carrots

What to Serve With

This roasted duo pairs beautifully with many mains and sides. Try them with roasted or grilled chicken, baked salmon, tenderloin, or a sheet pan of roasted tofu. For grains, serve alongside fluffy rice, quinoa pilaf, or creamy mashed potatoes. Add a simple green salad with a bright vinaigrette to cut through the roasted richness, or serve with warm crusty bread and a light soup for an easy weeknight meal. For drinks, a crisp white wine or sparkling water with lemon complements the flavors nicely.

Top Tips for Perfecting

Ingredient substitutions: Swap olive oil for avocado oil or melted butter for a richer flavor. Add smoked paprika or red pepper flakes for heat.
Timing adjustments: If vegetables brown too quickly, lower the oven to 400°F and add a few extra minutes to reach tenderness.
Flavor enhancements: Toss finished vegetables with a splash of balsamic vinegar or a drizzle of honey for added complexity.
Avoid overcrowding: Use a second baking sheet rather than piling veggies; spacing ensures caramelization.
Even slicing: Cut carrots to a uniform thickness so everything cooks at the same rate.

Storing and Reheating Tips

Refrigeration: Store leftover roasted broccoli and carrots in an airtight container in the refrigerator for up to 3 to 4 days.

Freezing: You can freeze roasted vegetables, but texture may soften on thawing. Flash-freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in a 400°F oven for 8–10 minutes to refresh crisp edges. A skillet over medium-high heat with a splash of oil also works well to revive texture. Avoid microwaving if you want to preserve crispiness; it will make them softer.

FAQs

Can I use frozen broccoli or carrots?
Yes, frozen broccoli can be roasted but often releases more moisture, so spread pieces out well and expect slightly less browning. Thaw and pat dry if possible.

Do I need to peel the carrots?
Peeling is optional. For younger carrots, a good scrub is often enough. Peel if you prefer a smoother texture.

Can I add other vegetables?
Absolutely. Brussels sprouts, cauliflower, bell peppers, or red onion make great additions — adjust size for even cooking.

Is this recipe suitable for meal prep?
Yes. Roast in advance and reheat in the oven for best texture. Keeps well in the fridge for 3–4 days.

How can I make this spicy or more flavorful?
Add red pepper flakes, smoked paprika, or a dash of cayenne before roasting. Finish with grated Parmesan, lemon zest, or a drizzle of balsamic glaze for extra flavor.

Conclusion

Roasted Broccoli and Carrots is an effortless, crowd-pleasing side that elevates any meal with caramelized flavor and minimal fuss. It’s easy to prepare, budget-friendly, and flexible enough to pair with countless mains — perfect for weeknights and special dinners alike. If you want more inspiring variations and ideas, check out this detailed take on Roasted Broccoli and Carrots (Fresh & Flavorful!) for additional tips, or explore Roasted Broccoli and Carrots with Parmesan – WellPlated.com for a cheesy twist. Give this simple side a try tonight and watch it become a family favorite.