Sometimes, the simplest dishes are the best, and this Roasted Broccoli and Carrots recipe is proof! Imagine the crisp edges of roasted broccoli paired with the sweet, caramelized flavor of roasted carrots. It’s the perfect side dish that’s quick, easy, and absolutely delicious. Trust me, this one’s going to become a staple on your dinner table!
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Why You’ll Love Roasted Broccoli and Carrots
This recipe isn’t just about roasted vegetables—it’s about bringing out the best in them. When you roast veggies, they become sweeter, more flavorful, and oh-so-satisfying. Here’s why this dish is a winner:
Simple Yet Flavorful: Roasting the broccoli and carrots brings out their natural sweetness while giving them a satisfying crispness.
Healthy and Nutritious: Packed with vitamins and fiber, this dish is a great way to add more veggies to your meals in a way that’s both tasty and good for you.
Quick and Easy: It only takes a few ingredients and about 30 minutes in the oven. No fuss, no stress—just good food.
Versatile: Whether you’re serving it with roasted chicken, grilled steak, or even a hearty pasta dish, this roasted veggie combo pairs beautifully with just about anything.
Ingredients
Now, let’s break down the ingredients that make this dish so simple yet irresistible:
Broccoli: The star of the show! When roasted, the florets get crispy and slightly charred, adding a savory depth of flavor.
Carrots: The sweet crunch of roasted carrots is the perfect complement to the broccoli. You can slice them into rounds or sticks, whatever you prefer!
Olive Oil: A little bit of olive oil helps the veggies roast to golden perfection and gives them that lovely, smooth texture.
Garlic Powder: Adds a subtle but essential flavor that brings the whole dish together.
Salt & Pepper: The classic seasoning duo that enhances the natural flavors of the vegetables. You can also add a pinch of red pepper flakes for a little kick if you’re feeling adventurous.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Now that you’ve got your ingredients, let’s get roasting! Here’s how to make this simple and flavorful side dish:
Preheat Your Oven: Start by preheating your oven to 425°F (220°C). High heat is key to getting those veggies crispy and golden.
Prepare the Vegetables: Chop the broccoli into florets and slice the carrots into rounds or sticks, depending on your preference. Try to keep them roughly the same size for even roasting.
Toss with Olive Oil and Seasonings: Place the broccoli and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Toss everything together so that the veggies are evenly coated.
Roast to Perfection: Roast the vegetables for about 20–25 minutes, tossing halfway through. The broccoli should be slightly charred at the edges, and the carrots should be tender and caramelized.
Serve and Enjoy: Once the veggies are roasted to your liking, remove them from the oven and serve warm. Enjoy the crispy, sweet, and savory goodness!
How to Serve Roasted Broccoli and Carrots
This roasted veggie side dish pairs wonderfully with so many main courses! Here are a few serving ideas:
Roast with Chicken or Steak: The crispy, slightly charred flavor of the broccoli and carrots is the perfect complement to roasted or grilled meats.
With Pasta: Serve these roasted veggies alongside a big bowl of pasta for a healthy, satisfying meal.
Over Rice: For a simple, complete meal, serve the roasted vegetables over a bed of rice, drizzle with a little olive oil or balsamic glaze, and enjoy.
Additional Tips
Here are some tips to help you get the most out of this dish:
Don’t Overcrowd the Pan: Make sure the broccoli and carrots have enough space on the baking sheet. Overcrowding can make them steam rather than roast, and you’ll miss out on that crispy texture.
Add Some Fresh Herbs: If you want an extra burst of flavor, sprinkle some fresh herbs like thyme or rosemary over the vegetables before roasting.
Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a bit of heat and smokiness.
Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove to maintain the crispy texture.
FAQ Section
Q1: Can I use other vegetables?
A1: Absolutely! Feel free to swap out the carrots or broccoli for other veggies like cauliflower, sweet potatoes, or Brussels sprouts.
Q2: Can I make this ahead of time?
A2: These veggies are best served fresh out of the oven, but you can prep them ahead of time by chopping them and storing them in the fridge until you’re ready to roast.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Q4: Can I freeze roasted broccoli and carrots?
A4: While it’s not ideal to freeze roasted vegetables, you can freeze them if necessary. Just make sure they’re fully cooled before freezing and store in a freezer-safe container for up to 2 months.
Q5: How do I make these veggies crispy?
A5: The key to crispy veggies is making sure they have enough space on the baking sheet. Don’t overcrowd them, and use high heat to get that golden, crispy texture.
Q6: Can I use other oils?
A6: Yes! You can use avocado oil or coconut oil instead of olive oil if you prefer. Each will give the veggies a slightly different flavor.
Q7: Can I add cheese?
A7: Of course! A sprinkle of Parmesan cheese in the last 5 minutes of roasting will melt beautifully and add a savory, cheesy finish.
Q8: How can I make this dish more filling?
A8: Add a protein like grilled chicken or tofu to make it a full meal.
Q9: Can I cook these vegetables in an air fryer?
A9: Yes, the air fryer is a great alternative! Just toss the veggies in oil and seasonings, then air fry at 375°F (190°C) for 15–20 minutes, shaking halfway through.
Q10: Can I use frozen vegetables?
A10: Fresh vegetables work best for roasting, but if you’re in a pinch, you can use frozen. Just be sure to thaw and pat them dry to prevent them from becoming soggy.
Conclusion
Roasted Broccoli and Carrots are a quick, simple, and healthy side dish that can easily become your new favorite way to enjoy veggies. The combination of crispy, caramelized broccoli and sweet, tender carrots is a flavor match made in heaven. Whether you’re serving it with your favorite protein or enjoying it as a standalone dish, this recipe is sure to impress every time! Happy roasting!
Print
Roasted Broccoli and Carrots
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A simple, flavorful side dish of roasted broccoli and carrots, tossed with garlic, onion, smoked paprika, and a hint of lemon. Perfect for any meal!
Ingredients
- 2 cups broccoli florets
- 2 cups carrots, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped for garnish
Instructions
- Preheat Oven:
- Preheat the oven to 425°F (220°C).
- Prepare Vegetables:
- In a large bowl, combine the broccoli florets and sliced carrots.
- Season:
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.
- Roast:
- Spread the broccoli and carrots in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.
- Finish:
- Remove from the oven and drizzle with fresh lemon juice. Toss gently to combine.
- Serve:
- Garnish with chopped parsley before serving.
Notes
- Add More Flavor: Add a pinch of red pepper flakes for a bit of heat.
- Creamy Touch: Add a dollop of sour cream or Greek yogurt on top for a creamy contrast.
- Other Vegetables: Try adding cauliflower, sweet potatoes, or zucchini for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 160 kcal
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg