Roasted potatoes carrots and broccoli are one of staple side dishes, works for any occasion and a real crowd pleaser. Easy to make, loaded with flavor and roasted to perfection, a family favourite!
These roasted potatoes broccoli and carrots is a delicious side dish recipe for the family dinner or holiday gathering! It is easy to make, and packed with flavor from just a few ingredients, just like this Roasted green beans and potatoes recipe.
This side dish recipe is also both gluten-free and vegan, so it is the perfect side for the big family gathering to suit a big crowd. For more great family style side dishes, also see these Garlic and Rosemary Roasted Potatoes or these delicious Roasted Potatoes and Broccoli recipe that is topped with some parmesan cheese.
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Ingredients
Oven roasted potatoes carrots and broccoli is easy to make with just a few ingredients. For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Carrots, peeled or scrubbed and cut into 1 ½ inch slices
- New potatoes or small firm potatoes, scrubbed or peeled then sliced in half or quarters
- Broccoli, cut into small florets.
- Olive oil, or oil of choice.
- Spices, sea salt, garlic powder, dried rosemary, dried thyme and ground black pepper
- Lemon zest, gives this dish a hint of freshness.
- Fresh thyme or parsley for serving (optional)
See recipe card for quantities.
Instructions
These oven roasted are really 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 at the bottom.
- Step 1: Cut the potatoes into large chunks, about 1 inch. Cut the carrots into about 1 ½ inch slices and the broccoli into small florets.
- Step 2: Stir together the oil and spices in a small bowl and set aside.
- Step 3: Place the potatoes and carrots in a bowl and pour over the ⅔ of the oil and spice mixture. Stir well until evenly coated.
- Step 4: Spread out the potatoes and carrots on the sheet pan in a single layer.
Step 5: Add the broccoli to the bowl and pour over the remaining ⅓ of the oil and spice mixture. Stir well until evenly coated.
Step 6: Add the broccoli to the sheet pan, stir and spread out to an even layer. Bake for an additional 10 minutes or until cooked through, stirring once.
Step 7: Check the potatoes and carrots to make sure they are fork tender, golden and crisp on the outside. Toss the roasted vegetables with the lemon zest, and season with more salt and pepper to taste. Add to a serving bowl or platter and top with some fresh thyme or parsley to taste. Serve immediate while hot.
Hint: The broccoli will still have a little bite to it. If you like is softer, add them a little earlier to the potatoes and carrots in the oven.
Roasted potatoes carrots and broccoli are one of staple side dishes, works for any occasion and a real crowd pleaser. Easy to make, loaded with flavor and roasted to perfection, a family favourite!
- 1 ½ lbs (700g) carrots, peeled and cut into 1 ½ inch slices
- 2 lbs (900g) new potatoes or small firm potatoes, scrubbed or peeled then sliced in half or quarters
- 1 head of broccoli, cut into small florets
- 4 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon course ground pepper
- zest of 1 small lemon
- chopped fresh thyme or parsley for serving (optional)
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Preheat the oven to 400°F (200C). Line a large baking sheet with parchment paper or brush with a little oil.
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Stir together the oil and spices in a small bowl and set aside.
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Peel or scrub the potatoes, then sliced in half or quarters large chunks, about 1 inch. Cut the carrots into about 1 ½ inch slices.
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Place the potatoes and carrots on the prepared baking sheet and pour over the ⅔ of the oil and spice mixture. Stir well until evenly coated and spread out in a single layer.
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Bake the potatoes and carrots for 20-30 minutes, stir ones while baking.
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Cut the broccoli into small florets while the potatoes and carrots are in the oven. Push the potatoes and carrots to one side of the baking sheet, add the broccoli, pour over the remaining ⅓ of the oil and spice mixture. Stir well until evenly coated and spread out in a single layer.
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Bake for an additional 10 minutes or until cooked through, stirring once. Check the potatoes and carrots to make sure they are fork tender, golden and crisp on the outside.
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Toss the roasted vegetables with the lemon zest, and season with more salt and pepper to taste. Add to a serving bowl or platter and top with some fresh thyme or parsley to taste. Serve immediate while hot.
Substitutions and Variations
- Herbs – Top these oven baked vegetables with some chopped thyme. Other fresh herbs like parsley or sage are also good options. The recipe also uses a mix of dried thyme and rosemary, but fresh herbs can also be used. Use about 1 tablespoon freshly chopped thyme and rosemary, instead of the dried. Other herbs like sage also tastes great! Just like in these Roasted potatoes with sage.
- Oil – Instead of olive oil, avocado oil is a great alternative. The oil can also be replaced with butter, or half butter and half oil. If you want to keep it vegan, make sure to use a vegan butter.
- Spicy – If you like a spicier side dish, top the roasted veggies with some red pepper flakes or with a drizzle of chili oil or hot honey. Also see this Spicy roasted carrots recipe.
- Carrots – This recipe uses normal winter carrots. If they have a thin skin, no need to peel them, they can just be scrubbed. Baby carrots or rainbow carrots are a great alternative. If they are large, cut them in half lengthwise or even quartered so they will cook at the same time as the potato and broccoli.
- Broccoli – Instead of fresh broccoli, frozen also works. Or it can be replaces with fresh cauliflower or see this Roasted cauliflower and carrots recipe.
- Lemon – For a hint of freshness, the vegetables are topped with some freshly grated lemon zest. Lime zest also works great. This is optional and can be left out.
- Vegetables – Add more veggies to this side dish. Some cauliflower, onion wedges or some green beans are great options. Or try this Roasted sweet potatoes and brussels sprouts recipe.
- Cheese, top with some creamy, crumbled feta or goats cheese or some freshly grated parmesan cheese. Like with these Roasted Broccoli and Sweet Potatoes.
Storage
Store the leftover oven roasted potatoes and vegetables in an airtight container in the fridge, for about to 4-5 days. The vegetables will not be as crispy after being stored and reheated, but still taste delicious! They will crisp up a little again if being reheated in the oven or air fryer.
The roasted vegetables can also be frozen for about 4 months.
Top Tip
- Cut the carrots and potatoes in as even size pieces as possible. You want the carrot pieces to be the same size or a little bigger than the potatoes. If some pieces are too big, they will still be raw in the centre, and smaller pieces might get over cooked.
- Coat the vegetables evenly with the olive oil and spices.
- Line the sheet pan with parchment paper or a little oil so the vegetables won’t stick to the pan and bread apart when stirred.
- Spread out the vegetables in one even layer and stir at least once while baking. This way they will bake evenly.
- Serve these crispy, oven roasted vegetables straight away while hot for the best result.
FAQ
No, if the skin is thin they can be scrubbed instead of peeled. It depends on your preference. The same goes for the carrots.
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