Roasted broccoli and carrots are the perfect side dish for special holiday meals and wholesome family dinners.
Broccoli’s nutty and slightly bitter flavor melds with sweet and earthy carrots. When roasted, they become tender-crisp inside and beautifully caramelized outside.
Table of Contents
Roasted carrots and broccoli are a simple and delicious side dish you can serve for any occasion, from Thanksgiving and Holiday meals to weeknight dinners.
Those two veggies are delicious together because the sweetness of roasted carrots balances out the slight bitterness of broccoli.
The recipe is simple, and it only requires a few ingredients. The main thing to remember is that broccoli florets are more delicate than carrots and can burn in the oven.
To ensure they cook simultaneously, you need to cut the carrots into 1/5 inch or 1/2 cm slices.
This way, you’ll get perfectly browned and caramelized carrots and tender-crisp broccoli florets!
Ingredients & Substitutions
Quantities are in the recipe box at the bottom of the page.
We use regular carrots; you can use any carrots.
We recommend using fresh broccoli as they have a better texture and often flavor than frozen ones.
Extra virgin olive oil
Extra virgin olive oil is excellent for roasting vegetables. Its high polyphenol content makes it stable at high temperatures, making it healthier.
Substitute regular olive oil for extra virgin olive oil.
You can use sweet or smoked paprika based on your preference.
Substitute chipotle powder for a spicy and smokey taste. For a Middle-Eastern spin, add 1/2 teaspoon of ground cumin. For spicy, add 1/4 teaspoon of red pepper flakes.
You can use both dried thyme or fresh thyme leaves.
Substitute dried oregano, rosemary, or Italian herbs mix for thyme.
Substitute two cloves of crushed garlic for garlic powder. Alternatively, you can use onion powder.
Salt & Pepper
Sea salt or kosher salt and black pepper.
How to make roasted broccoli and carrots
Preheat the oven to 400°F or 200°C.
Peel and chop the carrots diagonally into 1/5 inch or 1/2 cm slices. Cut the broccoli into florets.
Note: you can line your sheet pan with parchment paper.
Add them to a baking sheet and season them with extra virgin olive oil, paprika, garlic powder, salt, and black pepper.
Toss to combine, then arrange them on a single layer without overlapping.
Note: you don’t need to toss the veggies in a large bowl; you can do so directly on the baking tray.
Roast vegetables at 400°F or 200°C for 25 to 30 minutes, or until the carrots are fork tender.
Note: Optionally, you can sprinkle with grated parmesan cheese or a non-dairy alternative 5 minutes before they are ready.
Transfer onto a serving bowl and enjoy. You can serve them with a squeeze of lemon juice or fresh herbs like parsley or chives.
For a bolder flavor, drizzle with our honey mustard dressing.
Roasted broccoli is a tender-crisp side dish of broccoli florets roasted in the oven and seasoned with a tasty lemon-garlic dressing.
Check out our roasted broccoli recipe.
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Check out our roasted broccoli and cauliflower.
Roasted carrots and Brussels sprouts
Buttery-tender and nutty Brussels sprouts meet sweet and earthy carrots. It’s the perfect match.
Check out our roasted carrots and Brussels sprouts recipe.
Roasted potatoes and carrots
You’ll love this roasted potatoes and carrots recipe because it combines golden-brown potatoes’ earthy flavor and tenderness with perfectly roasted and slightly caramelized carrots.
Check out our roasted potatoes and carrots.
Roasted carrots and broccoli are an excellent side dish. You can serve them next to a wholesome protein-rich meal, such as:
Carrots take longer to cook. That’s why if you cook broccoli and carrots together, you’ll need to chop the carrots into smaller pieces than the broccoli.
Thanks to their mild, earthy, and sweet taste, carrots go well with many vegetables, such as potatoes, broccoli, Brussels sprouts, beets, mushrooms, cabbage, cauliflower, and fennel.
The right cut! Since carrots take longer than broccoli to roast, when cooking them together, you should cut the carrots into smaller pieces than the broccoli florets. We recommend diagonal slices that are 1/5 inch or 1/2 cm thick.
Make ahead: you can chop the veggies ahead of time and store them in the fridge for 24 hours before roasting them.
Refrigerator: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 1 to 2 minutes.
Freezer: we don’t recommend freezing roasted carrots and broccoli.
More broccoli recipes
If you’re looking for more broccoli recipes, get inspiration from these easy and vibrant green dinners:
More carrot recipes
For many more side dish ideas, check out our sides category page.
Roasted broccoli and carrots
- 1 pound carrots cut into ⅕ Inch or ½ cm diagonal slices
- 1 head broccoli about 9 ounces or 150 grams, cut into florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 twists black pepper
- Preheat the oven to 400°F or 200°C.Peel and chop 1 pound carrots diagonally into ⅕ inch or ½ cm slices. Cut 1 head broccoli into florets.
- Add them to a baking sheet and season them with 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 2 twists black pepper.Toss to combine, then arrange them on a single layer without overlapping.
- Roast vegetables at 400°F or 200°C for 25 to 30 minutes, or until the carrots are fork tender.
- Transfer onto a serving bowl and enjoy. You can serve them with a squeeze of lemon juice or fresh herbs like parsley or chives.For a bolder flavor, drizzle with our honey mustard dressing.