When looking for a quick and easy side dish, roasted broccoli and carrots are the way to go. This one-pan recipe is simple to make and results in tender, delicious vegetables. This recipe only requires a few ingredients and is perfect for busy weeknights.
Trying to get more carrots into our diet, this dish was inspired by my recipe for raw carrot salad. It pairs well with this amazing Lemon Basil Roasted Chicken recipe.
Snack Planning
I know that if I prepare my roasted vegetables first thing in the morning when I'm hungry, by 11 a.m., there is a plate of broccoli calling my name.
This is one of the dishes I love the most. The carrots are sweet and liven up the broccoli!
You should also try Roasted Cauliflower and Carrots.
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What You Need
- Broccoli
- Carrots
- Garlic
- Olive oil
- Salt
See the recipe card below for quantities.
How to Make Roasted Broccoli and Carrots
TIP: Peel the carrots and try to slice them into ¼ or ½-inch pieces so they cook evenly with the broccoli. If you slice the carrots too thick, they will still be hard when the broccoli is well-roasted.
- Preheat oven to 400°F. Chop broccoli into bite-size pieces, about 1-inch wide. Rinse and pat dry so they get crispy in the oven.
- Peel and rinse carrots under cold water. Slice the carrots diagonally into ½-inch slices. Pat dry.
- Peel the garlic and smash with the side of a large chef's knife. Trim the woody end of each clove.
- Place all the chopped veggies into a large mixing bowl. Add oil and salt. Toss well so oil is distributed on every piece.
- Scatter everything on a roasting pan lined with a sheet of parchment paper, creating a barrier between the food and the metal pan.
- Scatter vegetables on the sheet pan. Roast for 15 minutes. Rotate the pan 180 degrees and roast for another 10 minutes. Remove the pan from the oven and serve hot.
Hint: It's important not to crowd the pan. There should be some room around each piece so the vegetables roast and get crispy. If they are too close, they will steam. Although they will still be edible, the crispy bits make this dish extra special!
Substitutions
- Broccoli - use cauliflower or halved Brussels sprouts.
- Carrots - try a different root vegetable, such as parsnips. How about radishes? Radishes roast nicely too!
- Garlic - mix in a teaspoon of garlic powder if you prefer not to use fresh garlic.
- Salt - in place of salt, use Mrs. Dash, or leave it out.
This recipe is perfect for gluten-free, vegan, vegetarian, Paleo, Whole30, and Kaufmann Phase 1 diets.
How To Add Extra Flavor to This Dish
To change this recipe up a bit, add the following for a different flavor profile:
- Spicy - sprinkle red chili flakes over all the veggies before placing the sheet pan in the oven.
- Fresh herbs - add a tablespoon or two of fresh herbs such as thyme or chopped rosemary to the mixing bowl before roasting. Top add fresh parsley, chop it finely and sprinkle over all after it is removed from the oven so it doesn't burn.
- Lemon - Before serving, grate organic lemon rind over the finished dish. Serve with lemon wedges.
How to Reheat Roasted Vegetables
You can reheat his dish, or any roasted vegetable dish, in a hot skillet with a teaspoon of olive oil or butter for a few minutes.
Storage
After roasting, pull the pan from the oven and let it cool for an hour at room temperature. Transfer the vegetables to a glass storage container and seal with a tight-fitting lid. Store in the fridge for a day or two until ready to serve.
These ingredients don't stand up well to freezing.
Can Carrots and Broccoli Help Me Get Fit?
Yes, they can! Remember this: vegetables are good; cookies are bad. Broccoli, carrots, and garlic are good sources of protein and dietary fiber. They are low in calories, low in carbs, and full of nutrients.
FAQ
You can roast frozen broccoli, but we recommend roasting only fresh broccoli. Fresh broccoli gets crispy when roasted at high temperatures. When you roast frozen broccoli, the broccoli will cook, but it might be soggy.
Yes, you can. When you're trimming the broccoli, peel the outer layer of the stems with a vegetable peeler. Then slice the stems into "coins," one-inch round pieces. Add them to the mixing bowl with the florets.
I use parchment paper instead of foil for lining my sheet pans. Look for unbleached parchment paper that hasn't been treated. Parchment paper is used to create a non-stick surface on baking bans. Additionally, the paper creates a barrier on metal surfaces to prevent heavy metal exposure.
You can use baby carrots but we prefer to use fresh organic carrots. Baby carrots are trimmed to size in a factory, which means they are older than the fresh carrots on the shelves. Also, baby carrots are often waterlogged. if you buy them, tilt the bag to make sure a cup of water hasn't accumulated in the bag. Take the bag with the least amount of water. Just make sure the carrots aren't dried out.
Roast broccoli and carrots for 15 to 25 minutes at 400 degrees Fahrenheit. Keep in mind the size of the veggies, determined by how they are cut, will determine how long they need to cook.
This roasted broccoli and carrots recipe is a great way to incorporate quality nutrition into your diet. It also makes a great side dish for your meals. Carrots and garlic caramelize at high temperatures and the perfect match for crispy broccoli. Try this dish and let us know what you think!
"📖 Recipe"
Roasted Broccoli and Carrots
Ingredients
- 4 cups fresh broccoli florets rinsed and chopped into bite-sized pieces
- 3-4 fresh carrots rinsed and peeled
- 1 bulb garlic separated into cloves
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1/.4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius) with the rack set in the center of the oven. Prepare a large sheet pan with parchment paper.
- Wash and chop broccoli into 1-inch pieces.
- Peel the carrots, rinse, and cut diagonally into ¼-inch slices. Add the carrots to the bowl.
- Separate the cloves of garlic. Place the cloves on a cutting board, and with a large knife and some pressure, press down on each garlic clove until it peels. Discard the paper and trim away the root end of each clove; add to bowl.
- Add oil, salt, and pepper to the bowl. Toss with tongs, making sure your seasonings are evenly distributed.
- Scatter vegetables on the sheet pan. Roast 15 minutes. Rotate the pan 180 degrees and roast another 10 minutes. Remove pan from the oven. Serve hot.
Notes
- Broccoli - use cauliflower or halved Brussels sprouts.
- Carrots - try a different root vegetable, such as parsnips. How about radishes? Radishes roast nicely too!
- Garlic - mix in a teaspoon of garlic powder if you prefer not to use fresh garlic.
- Salt - in place of salt, use Mrs. Dash, or just leave it out.
For Additional Flavor:
-
- Spicy - sprinkle red chili flakes over all the veggies before placing the sheet pan in the oven.
-
- Fresh herbs - add a tablespoon or two of fresh herbs such as thyme or chopped rosemary to the mixing bowl before roasting. Top add fresh parsley, chop it finely, and sprinkle over all after it is removed from the oven so it doesn't burn.
-
- Lemon - Before serving, grate organic lemon rind over the finished dish. Serve with lemon wedges.
