If there’s one side dish I find myself turning to again and again, it’s my roasted broccoli and carrots. There’s something so satisfying about the caramelized edges, the deep roasted flavor, and the tender bite that just keeps me coming back. I’ve made this dish for weeknight dinners, big family gatherings, and even holidays. It never disappoints.
The combination of fresh broccoli florets and sliced carrots roasted in olive oil and seasoned simply with garlic, salt, pepper, and a hint of thyme, hits the spot every single time. The carrots develop this natural sweetness as they roast, while the broccoli becomes irresistibly crispy at the tips. It’s wholesome, it’s vibrant, and it’s ridiculously easy.
I’ve also played around with versions of this over the years—sometimes tossing in a sprinkle of Parmesan or adding a splash of balsamic vinegar before roasting. No matter how you tweak it, it still remains a no-fuss, crave-worthy favorite. And the best part? It pairs with almost any meal.
Why You’ll Love This Roasted Broccoli and Carrots Recipe
This dish is the definition of simple meets sensational. You’ll love how effortlessly it comes together, with just a handful of ingredients you likely already have on hand. It’s also incredibly healthy, gluten-free, and naturally vegan, making it suitable for a wide range of diets.
What truly sets it apart is its versatility. Serve it alongside grilled meats, pasta dishes, or grain bowls. It’s an easy way to sneak in extra veggies without making it feel like a chore. Plus, the roasting process intensifies the flavors and adds that irresistible char that steaming or boiling just can’t offer.
If you enjoy this kind of clean, hearty dish, you might also want to try my Cheesy Brussels Sprout Bake, Loaded Scalloped Potatoes or the Roasted Asparagus and Potatoes for more cozy veggie options.
How to Make the Roasted Broccoli and Carrots Recipe
Step 1: Prep the Veggies
Start by washing the broccoli and carrots thoroughly. Cut the broccoli into bite-sized florets and slice the carrots into half-inch thick coins. If you prefer, you can also cut the carrots on a diagonal for a more elegant look.
Step 2: Season Everything
Place the veggies in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, freshly cracked black pepper, garlic powder, and dried thyme. Toss well to make sure everything is evenly coated.
Step 3: Roast to Perfection
Spread the vegetables out on a large baking sheet in a single layer. Roast in a preheated oven at 425°F (220°C) for about 25 to 30 minutes, flipping them halfway through. You’ll know they’re ready when the edges are golden brown and slightly crispy.
Step 4: Serve Immediately
Once they’re out of the oven, serve them hot as a side dish or add them to a grain bowl, pasta, or salad.
Recipe Variations and Possible Substitutions
You can absolutely make this recipe your own. Try swapping out the thyme for rosemary or Italian seasoning. A few red pepper flakes will add a spicy kick. Love cheesy flavor? Sprinkle freshly grated Parmesan over the vegetables in the last 5 minutes of roasting.
For extra richness, you can add a knob of butter right after roasting or a drizzle of balsamic glaze before serving. Don’t have fresh carrots? Baby carrots work just as well. And if you’re short on broccoli, try cauliflower or Brussels sprouts instead. The same roasting technique applies beautifully.
Serving and Pairing Suggestions
This roasted broccoli and carrots dish is as flexible as it is flavorful. I often serve it as a side to roasted chicken, baked salmon, or a tender pork loin. It also pairs wonderfully with vegetarian mains like a creamy risotto or a hearty grain bowl. For something more casual, serve it alongside grilled cheese sandwiches or a warm bowl of tomato soup.
It’s also delicious piled onto a bed of quinoa or rice, drizzled with tahini or lemony yogurt sauce. Leftovers can easily be repurposed into wraps, tossed into a frittata, or added to pasta with a sprinkle of feta or goat cheese.
Storage and Reheating Tips
If you have leftovers, allow them to cool to room temperature before storing. Place them in an airtight container and refrigerate for up to 4 days. When you’re ready to enjoy them again, the best way to reheat is in the oven or an air fryer to bring back that crispy texture. Reheating in the microwave works too, but the veggies will be softer.
To freeze, place the completely cooled vegetables on a baking sheet in a single layer and freeze for about an hour. Then transfer them to a freezer-safe bag or container. Reheat straight from frozen in a hot oven until warmed through.
Frequently Asked Questions
How do I keep the vegetables from getting soggy?
Make sure to spread them out in a single layer on the baking sheet. Overcrowding traps steam, which leads to sogginess.
Can I add other vegetables?
Definitely! Cauliflower, Brussels sprouts, sweet potatoes, or even red onions make great additions.
Do I need to peel the carrots?
That’s optional. If your carrots are organic and well-scrubbed, you can skip peeling for a more rustic look.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free as long as you use pure seasonings.
What’s the best oil for roasting?
I usually use extra virgin olive oil, but avocado oil or any neutral oil with a high smoke point works well too.
Related Recipe You’ll Like
If you loved this roasted broccoli and carrots recipe, then I highly recommend trying the Roasted Asparagus and Potatoes. It delivers that same oven-crisped perfection with a slightly earthier twist. For something a bit more indulgent, the Cheesy Brussels Sprout Bake is a guaranteed hit at any dinner table. And if you’re in the mood for a heartier option, don’t miss the creamy delight of my Creamy Broccoli Pasta that packs in the veggie goodness in a more comforting way.
These recipes keep your meals colorful, nutritious, and full of flavor while offering some variety for your dinner routine.
Save and Share This Recipe for Later
If you found this roasted veggie recipe as satisfying as I do, make sure to save it to your favorite Pinterest board. It’s a great way to keep it handy when planning your weekly meals or prepping for a dinner party. You can also share it with friends and family on Facebook or by email—they’ll love how easy and delicious it is too. Trust me, once they try it, they’ll be roasting veggies like a pro in no time.
Roasted Broccoli and Carrots Recipe
This roasted broccoli and carrots recipe is a simple yet flavorful side dish perfect for any meal. Fresh broccoli florets and sliced carrots are tossed in olive oil, seasoned with garlic and thyme, then roasted until tender and caramelized. The natural sweetness of the carrots and the crispy edges of the broccoli make this a go-to veggie dish for weeknight dinners, meal prep, or holiday feasts. This easy, oven-roasted vegetable recipe is naturally gluten-free, vegan-friendly, and packed with wholesome flavor and nutrition.
Ingredients
- 4 cups broccoli florets
- 3 large carrots, peeled and sliced into ½-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the broccoli and carrots. Cut broccoli into bite-sized florets and slice carrots.
- In a large bowl, combine the vegetables with olive oil, garlic powder, thyme, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a large baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping once halfway through, until edges are golden and crisp.
- Serve immediately as a side or add to grain bowls, pasta, or salads.
Notes
- Don’t overcrowd the baking sheet to avoid steaming.
- Optional: sprinkle Parmesan during the last 5 minutes of roasting for a cheesy finish.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer to maintain crispness.
