This oven Roasted broccoli and carrots recipe is a tasty, and easy to make side dish for any occasion. Perfect for a weeknight dinner, or holiday celebration, this vegetable side dish is healthy and packed with flavor.
Baked broccoli and carrots make a great, healthy side dish for any dinner party or for the holidays. It is also easy and fast enough to make for weeknight dinners, all made in just one sheet pan, that means minimal cleanup too! This side dish is also vegan and gluten-free. More healthy side dishes that are made on just one sheet pan, check out these Roasted sweet potatoes and carrots or these Baked sweet potato slices.
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Ingredients
This baked broccoli and carrots side dish is easy to make, all you need are just a few ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Broccoli, washed and cut in to bite size florets, a little larger than the carrot.
- Carrot, peeled and cut in 1 inch slices
- Olive oil, or other oil of choice, avocado oil is another healthy alternative.
- Spices, salt, black pepper, paprika powder, dried thyme, dried rosemary, garlic powder and optional red pepper flakes.
See recipe card for quantities.
Instructions
This roasted carrots and broccoli recipe is easy to make, on just one sheet pan. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card.
- Step 1: Peel the carrots and cut into about ¾ – 1 inch slices. Cut the broccoli into large florets.
- Step 2: Add the vegetables to the baking sheet or sheet pan. Drizzle with the olive oil, sprinkle over the spices and optional red pepper flakes.
- Step 3: Stir well and spread out in an even layer.
- Step 4: Roast in the oven, stirring half way through to make sure thy brown evenly. Top with some parsley and more salt and pepper to taste. Serve immediately and enjoy!
Hint: Cut the carrots in smaller pieces than the broccoli so they will be ready at the same time. The vegetables will still have a bite to them, if you like them softer, bake them for a little while longer but be careful not to burn them.
This oven Roasted broccoli and carrots recipe is a tasty and easy to make side dish for any occasion. Perfect for a weeknight dinner, or holiday celebration, this vegetable side dish is healthy and packed with flavor.
- 1 ½ pound carrots, peeled and cut in 1 inch slices
- 1 large head of broccoli, about 1 pound cut into large florets
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika powder, sweet or smoked
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- chopped parsley, for topping
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Preheat the oven to 400°F (200C) and line a baking sheet with parchment paper or lightly grease with oil.
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Peel the carrots and cut into about ¾ – 1 inch slices. For bigger carrots, cut the carrot in half lengthwise first. Cut the broccoli into large florets and add the vegetables to the baking sheet.
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Drizzle with the olive oil, sprinkle over the salt, garlic powder, paprika powder, ground black pepper and optional red pepper flakes and stir well. Spread out in an even layer.
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Roast in the oven for about 15-20 minutes, stirring half way through to make sure thy brown evenly. The vegetables are done when they are starting to turn golden brown and are fork tender, but not mushy.
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Top with some parsley and more salt and pepper to taste. Serve immediately and enjoy!
Substitutions and Variations
- Herbs – Top these baked carrots and broccoli with some chopped parsley. Other fresh herbs like sage or thyme are also good options.
- Spicy – These roasted veggies have a hint of heat from the red pepper flakes. If you like a spicier side dish, add more to taste, or top with a drizzle of chili oil. Also see this Spicy roasted carrots recipe.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Carrots – instead of normal carrots, rainbow carrots are a great alternative. Another great option is baby carrots. If they are large, cut them in half lengthwise or even quartered so they will cook at the same time as the broccoli.
- Onion – For some extra add some sliced shallot or wedges or red onion with the veggies for some extra flavor.
- Frozen veggies – The fresh broccoli and carrot will taste the best, but can also be substituted with a mix of frozen broccoli and carrots. Add them frozen directly to the sheet pan with the oil and spices.
Storage
Any leftovers of these roasted carrots and broccoli can be stored in an airtight container, or ziplock bag, in the fridge for 4-5 days. Always smell, and taste, any leftovers before serving for food safety.
The roasted carrots and broccoli also freeze well for up to 4 months.
Reheating instructions
In the oven:
For a large amount of leftover roasted broccoli and carrots, the oven is the best alternative for reheating. Spread out the cold vegetables in one layer on a baking sheet, and reheat for about 8 to 12 minutes in 400ºF (200ºC). Stir the broccoli and carrots once to make sure they will reheat evenly and the outside can gat a little crispy.
In the air fryer:
For reheating a small amount of leftover roasted carrots and broccoli, the air fryer is a great option, it’s easy and fast. Preheat the air fryer to 180ºC (350ºF). Place the roasted vegetables in the fryer basket in one singe layer. Reheat for about 5 minutes. Shake the basket once or twice while reheating so they will reheat evenly and the outside will get a little crispy.
In the microwave:
This is the fastest way of reheating any leftovers, but the roasted vegetables won’t get as crispy, as with the other options above. To reheat in the microwave, place one portion on a microwave safe plate. Heat on high in 30-second intervals, until they are steaming hot. Be careful not to heat the vegetables for too long in the microwave, they can become hard and chewy.
Top Tip
For the carrots to roast evenly, try to cut them into the same size pieces. If some are a lot bigger, they might not be cooked through and the smaller pieces of carrots risks burning.
Peel or scrub the carrots and cut into about ¾ – 1 inch slices. For bigger carrots, cut the carrot in half lengthwise first. Cut the broccoli into large florets and add the vegetables to the baking sheet. You want to cut the broccoli into larger pieces then the carrots to make sure they cook at the same time.
FAQ
If the peel is thicker, it is a better option to peel them. If the peel is left on, give them a good scrub to remove any dirt before cutting into pieces.
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