Roasted Broccoli and Carrots
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There is a reason roasted broccoli and carrots are the classic choice for an easy side dish. But let’s take them up a notch. I make these a few times a week, and I’ve perfected a cooking method that ensures they come out perfectly every time. Plus, it’s ready in just 30 minutes.
Roasted broccoli and carrots are one of those dependable sides I come back to again and again, but this version has a few little tweaks that make it feel extra special. I roast the broccoli and carrots with olive oil and Italian seasoning until they’re deeply golden, with caramelized edges and a tender-crisp bite that’s hard to resist. It’s simple, classic, and incredibly satisfying.
Roasting is my favorite way to cook vegetables because it brings out their natural sweetness and gives them so much flavor with very little effort. A generous sprinkle of Parmesan at the end melts just enough from the heat of the pan, adding a salty, savory finish that ties everything together. I’ll even chop up the broccoli stems and roast them right alongside the florets—nothing goes to waste, and they turn beautifully tender.
What really makes this recipe a staple in my kitchen is its versatility. I’ll serve these roasted broccoli and carrots alongside meat or fish, tuck them into grain bowls, or turn the leftovers into a next-day salad. They’re cozy, reliable, and exactly the kind of side dish that fits effortlessly into just about any meal.
What to serve with roasted broccoli and carrots
Roasted broccoli and carrots are a delicious way to get in your daily veggies, and they’re a super versatile side dish you can serve with just about anything!
Enjoy them with meat mains like bourbon steak, herb butter roast chicken, baked pork chops, or Italian dressing chicken. Or serve them tossed into a salad or tucked into a grain bowl with brown rice and roasted chickpeas.
How to store leftovers
Store any leftovers in a covered container in the refrigerator for 3-4 days. Reheat them gently in a microwave.
Roasted Broccoli and Carrots Recipe
Ingredients
- 6 medium carrots (sliced)
- 1 head broccoli (cut into florets)
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon EACH: salt and pepper
- ¼ cup grated parmesan
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Put the carrots and broccoli into a large bowl. Add the oil, Italian seasoning, salt, and pepper and mix well.6 medium carrots, 1 head broccoli, 2 tablespoons olive oil, 1 tablespoon Italian seasoning, ½ teaspoon EACH: salt and pepper
- Spread the veggies out in a single layer on your baking sheet. If you have a small baking sheet, it's best to use two so you don't crowd the pan.
- Bake for 25-25 minutes, until the veggies are soft and starting to brown in a few spots. Remove the pan from the oven and sprinkle the parmesan cheese over the top.¼ cup grated parmesan
Nutrition
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I think some of these folks have got it wrong. This over a mix of brown and wild rice, plus a bit more cheese and it BECAME the main dish.
Can I use frozen broccoli
Yes, you can. Just know that frozen broccoli will never always get crispy as it has a high water content. You may want to bake it for 10 minutes before adding the carrots so that it has more time for some of the water to evaporate.
Thank you for sharing. The kids loved it!
So easy! I love how quickly these come together and, while baking, I have time to make an entree. Thanks for sharing!
So quick and easy love the Italian spices!! Easy side dish recipe thanks!!