Roasted broccoli and carrots are a great side dish to serve with your roast dinners or entrees.
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When I was younger, I thought I hated broccoli and carrots. As it turns out, I just don't like them boiled or steamed. Roasting vegetables is such a great way of preparing them. It gives them tons of flavor, a great texture and a bit of crunch.
It's really easy to prepare perfect roasted veggies too. All you have to do is bake them in the oven until they have achieved the texture you like!
🥘 Ingredients
You will need fresh carrots and broccoli for this recipe. Frozen vegetables can be roasted as well, however since they tend to contain more water, they often tend to be softer and have a steamed-like texture after roasting.
You will also need some vegetable oil or olive oil, as well as salt and pepper.
🔪 Instructions
Preheat your oven to 180°C/355°F.
Cut the broccoli into bite sized florets, and quarter the carrots into sticks. It's important that the broccoli and carrots finish roasting in the same amount of time, to make sure that the carrot sticks aren't too thick.
Coat the vegetables in vegetable oil, salt and pepper, and place them on a baking tray. Bake them in the oven until they have reached the texture you want. For lightly roasted vegetables with crunch, roast them for 25-30 minutes. If you want the roasted broccoli and carrots to be softer, roast them for 40-45 minutes.
💭 Top tips
Here is how you get this recipe perfect:
- Don't be shy with the seasoning! The salt and pepper helps to bring out the flavor from the broccoli and carrots.
- This recipe is a perfect way to use up leftover carrots that might be nearing their expiration!
- Don't be tempted to increase the temperature to speed up the process. This will just make the broccoli burn before the carrots have roasted through.
🥗 Serving suggestions
Roasted broccoli and carrots are a classic side dish that pairs really well with many side dishes. Try some of my favorite combinations:
- Cilantro lime chicken
- Lemon pepper chicken
- Apricot chicken
- Honey mustard pork chops
- Balsamic maple glazed salmon
🍲 Leftovers
Leftover roasted carrots and broccoli can be stored in an airtight container in the fridge for up to 4 days. Reheat any leftovers to serve them as a side, or dice them and add to soups, stews or salads.
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📋 Frequently asked questions
Is this recipe allergy friendly? - Yes! This recipe is suitable for most dietary needs. It is gluten free, soy free, dairy free, egg free, nut free, vegan, low calorie and suitable for most diets like weight watchers, slimming world, paleo and whole 30.
Can I add other vegetables? - Absolutely. Feel free to dice other hard vegetables to roast on the same sheet pan. Cauliflower, peppers and potatoes are great options.
Can I make this without the oil? - You can replace the oil with cooking spray if you wish.
Recipe
Roasted Broccoli and Carrots
Instructions
- Preheat the oven to 180°C/355°F.
- Cut the broccoli into bite sized florets, and quarter the carrots into sticks. It’s important that the broccoli and carrots finish roasting in the same amount of time, to make sure that the carrot sticks aren’t too thick.
- Coat the vegetables in vegetable oil, salt and pepper, and place them on a baking tray. Bake them in the oven until they have reached the texture you want. For lightly roasted vegetables with crunch, roast them for 25-30 minutes. If you want the roasted broccoli and carrots to be softer, roast them for 40-45 minutes.
Notes
Leftovers
Leftover roasted carrots and broccoli can be stored in an airtight container in the fridge for up to 4 days. Reheat any leftovers to serve them as a side, or dice them and add to soups, stews or salads.Top tips
- Don't be shy with the seasoning! The salt and pepper helps to bring out the flavor from the broccoli and carrots.
- This recipe is a perfect way to use up leftover carrots that might be nearing their expiration!
- Don't be tempted to increase the temperature to speed up the process. This will just make the broccoli burn before the carrots have roasted through.
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