Easy Roasted Broccoli and Carrots

Mix up your side routine with roasted broccoli and carrots! This pair has the perfect flavor and color contrast, and they come out delicate and golden.

When it comes to side dishes, we’re always looking for variety. So we were happy to come across this idea: Roasted broccoli and carrots! The light green blooms border on the sweet and salty, and mixed with the sweet orange carrot slices, the contrast is just perfect. The variation in taste, texture and shape is just enough to make this roasted vegetable a new innovation. Here’s how to prepare these flavorful veggies: Use them as a healthy side dish or in a bowl of cereal or a salad as a main course.

How to Roast Broccoli and Carrots: Tips!

Broccoli and carrots have different roast times (see Roasted Broccoli and Roasted Carrots). How do you roast them together? Here’s the trick: if you chop the carrots finely enough, they’ll roast them along with the broccoli. To prepare broccoli and carrots roasted on the same baking sheet:

• Cook at high heat: 450 degrees! It’s very hot, but this will leave the veggies perfectly tender on the inside and caramelized on the outside.
• Chop: Cut the florets into medium sized florets (more details below). Peel the carrots and cut into 1/2 cm thick slices. Mix with olive oil and kosher salt.
• Roast for 20 to 25 minutes: Roast for 20-25 minutes until tender and partially browned.

Cut the broccoli into medium sized florets with long stems!

Here’s one thing to improve your roasted broccoli and carrots: how to cut the florets! If you cut broccoli into very small florets, they will become clunky and a little boring. That’s why we like to leave the stems long. How to cut broccoli:

• Cut the broccoli florets where their stalk meets the larger stalk. This will keep the stem long (instead of forming clipped flowers).
• Separate very large flowers. Cut the base of the stem of all large florets in half, then use your fingers to separate or slice the florets. Try to keep the buds as large as possible.

Optional Flavor: Garlic & Lemon!

Roasted broccoli and carrots taste great straight out of the oven. But we like to add a few flavor elements to really elevate them. It’s optional, especially if you’re not a fan of garlic. (We know quite a few!) Here’s what we like to do with roasted veggies:

• Stir in the grated raw garlic. A little goes a long way, so be economical! Also, be sure to mix with your hands to spread the garlic: it can clump.
• Add a squeeze of lemon juice! Sprinkle with a slice of lemon: This enhances the flavors with a bit of brightness.

Ways to serve roasted broccoli and carrots

This Roasted Broccoli and Carrot is an easy side to any meal—and it’s so irresistible you won’t be able to stop eating it! It’s also kid friendly (our 4 year old loves this one). You can also make it with cauliflower: try roasted broccoli and cauliflower! Here are some ideas for serving:

This Roasted Broccoli and Carrots recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

More broccoli recipes

Broccoli is one of the best vegetables you can eat! Here are some other broccoli recipes how to eat it: