If you’re looking for a simple yet irresistibly flavorful way to enjoy your veggies, this Roasted Broccoli and Carrots Recipe is going to become your new go-to. It’s a celebration of vibrant colors, sweet caramelized edges, and a lovely garlicky aroma that fills your kitchen the moment it goes into the oven. Perfectly tender but still with a slight crisp, roasted broccoli and carrots transform humble ingredients into a side dish that steals the spotlight at any meal.
Ingredients You’ll Need
With just a handful of pantry staples and fresh veggies, this Roasted Broccoli and Carrots Recipe comes together easily yet delivers layers of flavor and texture that make every bite joyful.
- Broccoli florets, 2 cups: Fresh, crisp florets provide that perfect balance of tender and crunchy texture when roasted.
- Carrots, 2 cups: Peeled and sliced thinly, these add a natural sweetness and gorgeous orange hue.
- Olive oil, 2 tablespoons: Helps the vegetables roast to a golden perfection and keeps them wonderfully moist.
- Garlic, 2 cloves minced: Adds vibrant depth and savory warmth in every bite.
- Salt, 1/2 teaspoon: Enhances all the natural flavors, making the veggies pop.
- Black pepper, 1/2 teaspoon: A little kick that balances the sweetness from the carrots.
- Paprika, 1/4 teaspoon (optional): For a subtle smoky flavor and a beautiful dash of color.
- Dried thyme or Italian seasoning, 1/2 teaspoon (optional): Adds an aromatic herbal touch that pairs amazingly with roasted veggies.
- Lemon wedges (optional): Fresh lemon juice brightens and lifts all the rich, roasted flavors beautifully.
How to Make Roasted Broccoli and Carrots Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 425°F (220°C). This high heat is key because it helps the broccoli and carrots develop those irresistibly crisp, browned edges while keeping the inside tender.
Step 2: Prepare the Vegetables
Wash your broccoli florets and peel the carrots, slicing them into evenly sized rounds or sticks. Keeping uniform sizes ensures everything cooks evenly and finishes at the same time. This little step makes a big difference in texture!
Step 3: Toss Everything Together
Place the broccoli and carrots in a large bowl. Drizzle with olive oil, then sprinkle in the minced garlic, salt, pepper, optional paprika, and dried herbs. Toss well until each piece is beautifully coated. This step is where the magic begins—every vegetable gets flavored, setting the stage for roasting perfection.
Step 4: Arrange on a Baking Sheet
Spread your seasoned vegetables out on a baking sheet in a single layer. Overcrowding is the enemy of crispness, so give them some breathing room. This helps them roast evenly and develop that delightful caramelized finish.
Step 5: Roast Until Tender and Caramelized
Pop the tray into your preheated oven and roast for 20 to 25 minutes. Be sure to stir the veggies halfway through so each side gets that gorgeous golden touch. You’ll know they’re done when the edges have a light char and the veggies are tender but still have a bit of bite.
Step 6: Serve Up the Goodness
Once out of the oven, transfer the roasted broccoli and carrots to a serving dish. For an extra pop of brightness, squeeze fresh lemon juice over the top. Serve immediately and watch how this simple Roasted Broccoli and Carrots Recipe becomes the centerpiece of your table.
How to Serve Roasted Broccoli and Carrots Recipe
Garnishes
For a final flourish, sprinkle some toasted almonds, a handful of freshly grated Parmesan, or a scattering of chopped fresh parsley on top. These garnishes add texture, a nutty crunch, or herbal freshness that perfectly complement the roasted vegetables.
Side Dishes
This Roasted Broccoli and Carrots Recipe pairs beautifully alongside juicy roasted chicken, pan-seared salmon, or even a hearty grain bowl. Its savory-sweet flavor profile and satisfying roasted bite make it a versatile companion for many main dishes.
Creative Ways to Present
If you want to dress it up or serve it in a new style, try tossing the roasted veggies with cooked quinoa or couscous and a drizzle of tahini sauce for a delicious salad. Or pile them on top of a creamy polenta base for a comforting vegetarian plate that wows.
Make Ahead and Storage
Storing Leftovers
Store any leftover roasted broccoli and carrots in an airtight container in the refrigerator. They stay tasty for up to 3 days, making them perfect for quick lunches or easy dinner sides throughout the week.
Freezing
While you can freeze roasted vegetables, it’s best to enjoy this Roasted Broccoli and Carrots Recipe fresh for maximum texture and flavor. If needed, freeze in single portions and thaw slowly in the fridge before reheating.
Reheating
To revive the delicious crispness, reheat leftovers in a hot oven or toaster oven at 375°F (190°C) for about 10 minutes rather than microwaving. This way, your roasted broccoli and carrots stay just as delightful the second time around.
FAQs
Can I use frozen broccoli or carrots for this recipe?
Fresh veggies work best for roasting because they develop those perfect crispy edges. Frozen broccoli or carrots tend to release more moisture and may steam rather than roast, resulting in a softer texture.
What if I don’t have paprika or dried thyme?
No worries! The dish is still fantastic with just garlic, salt, and pepper. Feel free to experiment with other herbs like rosemary or oregano if you have them on hand.
How do I know when the vegetables are done roasting?
Look for lightly browned, caramelized edges and tender flesh. They should be easy to pierce with a fork but still hold some bite rather than turning mushy.
Can I add other vegetables to this recipe?
Absolutely! Bell peppers, zucchini, or cauliflower all roast beautifully and would make a colorful, flavorful addition to this Roasted Broccoli and Carrots Recipe.
Is this recipe suitable for meal prep?
Definitely! It reheats wonderfully and can be paired with various proteins and grains for easy, healthy lunches or dinners throughout the week.
Final Thoughts
This Roasted Broccoli and Carrots Recipe is proof that simple ingredients, treated with just a little love and care, can turn into a truly crave-worthy dish. It’s vibrant, satisfying, and packed with flavor—perfect to brighten up any meal. I can’t wait for you to try it and make it a favorite in your home!
Print
Roasted Broccoli and Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This simple and delicious Roasted Broccoli and Carrots recipe features perfectly caramelized vegetables seasoned with garlic, herbs, and a touch of paprika, roasted to tender perfection in the oven. It’s a healthy, flavorful side dish suitable for any meal.
Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups carrots, peeled and sliced into 1/4-inch thick rounds or sticks
Seasonings
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color and flavor)
- 1/2 teaspoon dried thyme or Italian seasoning (optional)
To Serve
- Lemon wedges (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the vegetables so they caramelize nicely.
- Prepare the vegetables: Wash and peel the carrots, then slice them into rounds or sticks. Cut the broccoli into bite-sized florets for even cooking.
- Toss the vegetables: In a large bowl, combine the broccoli florets and sliced carrots. Drizzle with olive oil, add minced garlic, salt, black pepper, paprika, and dried thyme or Italian seasoning, then toss until all vegetables are evenly coated.
- Arrange on a baking sheet: Spread the seasoned broccoli and carrots in a single layer on a baking sheet, making sure not to overcrowd them to allow even roasting.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
- Serve: Transfer the roasted vegetables to a serving dish, optionally squeeze fresh lemon juice over them for added brightness, and serve immediately.
Notes
- For even cooking, make sure vegetables are cut to similar sizes.
- Do not overcrowd the baking sheet to allow proper roasting and caramelization.
- You can substitute thyme with rosemary or oregano based on your preference.
- Adding lemon juice just before serving enhances the flavors and adds freshness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
