Roasted broccoli, cauliflower, and carrots is an easy side dish that comes out tender with lightly browned edges. Broccoli and garlic roast well together, while the carrots add a touch of sweetness. It's a simple oven dish that pairs well with steak, chicken, or seafood.
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Roasted broccoli, cauliflower, and carrots cook together in one pan with garlic until tender and lightly browned. An easy side dish that goes with steak, chicken, or seafood.
Mixed Vegetables with Garlic
Lightly crush each garlic clove to loosen the skin, then peel. You can also roast the cloves whole and unpeeled right on the pan, then squeeze them out once soft.
Avoid chopping garlic too small since it can burn before the vegetables are done.
Roasted broccoli, cauliflower, and carrots cook together into a simple side that also works as a salad topper or snack. As the garlic roasts, it softens and adds a deeper, slightly sweet flavor.
Ingredients
- Cauliflower
- Broccoli
- Carrots
- Garlic
- Olive oil
- Kosher salt and black pepper
- Fresh thyme, parsley or basil for garnish
How To Roast Vegetables with Garlic
- Preheat your oven to 400°F and adjust the oven rack to the center position. Line a sheet pan with parchment paper.
- Cut the cauliflower and broccoli into florets and slice the carrots into ½-inch thick rounds. Place them in a large mixing bowl.
- Add the olive oil, salt, and pepper. Mix well with your hands to coat the surface of each piece.
- Spread the vegetables in a single layer on the baking sheet. Make sure they are not too crowded so they roast evenly.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and lightly browned. There is no need to stir or toss them.
- Remove the vegetables from the oven and transfer them to a serving dish.
- Garnish with freshly chopped parsley, thyme, basil, or rosemary or other herbs.
Top Tips
- Preheat Oven: Always preheat the oven to 400°F (200°C) for the best roasting.
- Uniform Size: Cut your vegetables into uniform pieces so they cook evenly.
- Garlic: Use whole peeled garlic cloves for the best results. You can also use chopped garlic, but be careful not to chop it too small as it could burn.
- Use High-Quality Oil: Toss the vegetables in olive oil or avocado oil for the best flavor.
- Season Well: Don't be shy with seasoning your veggies. Use salt, pepper, and your favorite herbs or spices such as garlic powder, paprika, or Italian seasoning.
- Single Layer: Place the vegetables in a single layer on the baking sheet so they don't steam and get nicely roasted.
- Garnish with Fresh Herbs: Add fresh thyme leaves or chopped parsley before serving for extra color and flavor.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a 350°F oven for 8-10 minutes or heat in a skillet over medium until warmed through.
Leftovers are also good cold in salads or wraps the next day.
The Best Vegetables To Roast Together
For even roasting, choose vegetables with similar density. Hard vegetables like carrots take longer than softer ones like zucchini.
If you mix them, the softer vegetables overcook before the harder ones are done. The same goes for butternut squash and thin asparagus.
To keep things simple, pair vegetables that roast at the same temperature and finish around the same time.
Here are some good combinations that work well together:
- Cauliflower, Asparagus, and Carrots
- Cauliflower, Carrots, and Garlic
- Broccoli and Carrots
- Roasted Cauliflower with Fresh Breadcrumbs
- Roasted Baby Eggplants with Garlic
- Brussels Sprouts with Bacon and Parmesan
- Brussels sprouts and sweet potatoes
- Red onion and butternut squash
- Bell peppers and zucchini
Serving Suggestions
- Add cheese: Sprinkle Parmesan or Romano over the vegetables during the last few minutes of roasting.
- Serve with yogurt sauce: Mix Greek yogurt, garlic, and lemon for a simple dip.
- Finish with herbs: Fresh parsley, dill, or thyme adds brightness.
- Make it a meal: Serve over greens or stuff into a wrap with tzatziki sauce.
- Add crunch or heat: Top with toasted nuts or a pinch of red pepper flakes.
Takeaway
To make roasted mixed vegetables with garlic, use fresh vegetables like cauliflower, broccoli florets, and carrots.
Cut them into uniform pieces, spread them out on a large baking sheet with plenty of space, then toss with whole garlic cloves, olive oil, salt, and pepper.
Roast at 400°F until tender with lightly browned, crispy edges.
This mix works well because these root vegetables cook at a similar rate, giving you balanced texture and flavor in every bite.
Serve it as a simple side, add it to meal prep, or spoon it over greens.
FAQ
Cut all the vegetables into similar sizes so they cook at the same rate. Spread them out in a single layer with space between each piece. If they're crowded, they'll steam instead of roast. Turn them halfway through for even browning.
Roast at 400-425°F. This range helps the vegetables brown on the outside while staying tender inside.
Season well with salt and pepper, then add garlic, herbs, or your favorite spices. A splash of balsamic or a squeeze of lemon at the end brings everything together. Parmesan cheese is also a good finish.
It depends on the vegetable. Carrots can be peeled or scrubbed clean. Broccoli and cauliflower don't need peeling. Just trim and cut into pieces.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan in a 350°F oven or in a skillet to bring back some texture. Avoid the microwave if you want to keep the edges from getting soft.
Roasted Broccoli, Cauliflower & Carrots
Ingredients
- ½ head cauliflower, cut into florets
- 2 heads broccoli, cut into florets
- 2-3 large carrots, peeled and cut into ½-inch thick coins
- 6 cloves garlic peeled
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- fresh thyme, parsley or basil can be used too for garnish
Instructions
- Preheat your oven to 400 °F and adjust the oven rack to the center position. Line a sheet pan with parchment paper.
- Cut the cauliflower and broccoli into florets and slice the carrots into half-inch-thick rounds. Place them in a large mixing bowl.
- Add the olive oil, salt, and pepper. Mix well with your hands to coat the surface of each piece.
- Spread the vegetables and garlic in a single layer on the baking sheet. Make sure they are not too crowded so they roast evenly.
- Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and lightly browned. There is no need to stir or toss them.
- Remove the vegetables from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
