Roasted Broccoli and Carrots
These Roasted Broccoli and Carrots are the perfect simple, healthy side dish for any meal! With crispy-tender broccoli, caramelized carrots, and a touch of olive oil, this oven-roasted veggie recipe is flavorful, nutritious, and ready in under 30 minutes. Great for weeknight dinners, holidays, or meal prep.
Ingredients
- For the Vegetables:
- 3 cups broccoli florets
- 3 large carrots peeled and sliced into even pieces
- 2–3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional Add-Ons:
- 1 teaspoon garlic powder or 2 cloves garlic minced
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon honey or balsamic glaze for sweetness
- 1 teaspoon lemon zest or a squeeze of lemon juice
- ½ teaspoon dried thyme rosemary, or oregano
Instructions
- Prepare the Vegetables:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil for easy cleanup.
- Cut the broccoli into bite-sized florets and slice the carrots evenly so they cook at the same rate.
- Season and Toss:
- In a large bowl, toss the broccoli and carrots with olive oil, salt, and pepper.
- Add any extra seasonings (garlic, herbs, etc.) and mix until evenly coated.
- Roast to Perfection:
- Spread vegetables out in a single layer on your baking sheet — don’t overcrowd!
- Roast for 20–25 minutes, flipping halfway through, until broccoli edges are crisp and carrots are golden-tender.
- Finish and Serve:
- Remove from the oven and add any finishing touches — a sprinkle of Parmesan or a drizzle of lemon juice.
- Serve warm as a delicious side for any meal.
- 💡 Pro Tip: Preheat the baking sheet before adding the veggies for extra crispiness!
Notes
- Cut vegetables evenly for perfect roasting.
- Don’t skip the olive oil — it’s key to golden edges!
- Always spread in one layer to avoid steaming.
- Add lemon juice or Parmesan after roasting for a flavor boost.