Roasted Broccoli and Carrots make the perfect side no matter what you are cooking for dinner. Roasting your carrots and broccoli gives them a naturally caramelized flavor that your family and friends will love!
Whether you are making beef, chicken, or pork chops — roasted carrots and broccoli complement each of them. These are sure to become one of your favorites!
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This easy roasted broccoli and carrots recipe uses simple ingredients like avocado oil along with salt, pepper, garlic powder, and red pepper flakes for a sweet and savory dish. Italian seasoning brings it all together to create a mouthwatering combination.
If you like broccoli recipes, you’ll love these fun and healthy broccoli tots, and my broccoli crunch salad.
Why You’ll Love This Easy Broccoli and Carrots Recipe
- Quick and easy: These simple roasted vegetables don’t take long to prepare. Just 10 minutes and you’ll be moving them into the oven.
- Simple ingredients: Broccoli, carrots, avocado oil, and a handful of seasonings are all you need to make this roasted carrots and broccoli recipe.
- Delicious flavor: Roasting these vegetables brings out their natural sweet flavor.
Ingredients
- Broccoli: Choose broccoli that is a vibrant green (not yellow) and firm.
- Carrots: Adds a sweetness to counter broccoli’s natural bitterness. Save some time by using baby carrots instead of peeling and chopping whole carrots.
- Avocado oil: Avocado oil coats the vegetables for roasting without overpowering their natural flavors.
- Seasonings: We’ll use a blend of Italian seasoning, garlic powder, coarse kosher salt, red pepper flakes, and black pepper. This blend creates a sweet and savory balance with just a little bit of heat.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Turn this into a tray bake: Toss some diced chicken breasts or thighs with more avocado oil and seasonings after you've tossed the veggies. Place them on one end of the baking sheet with the carrots and broccoli on the other. Cook until the internal temperature reaches 165°F.
- Switch up the flavor: Swap out the Italian seasoning with cajun seasonings or different herbs to keep this easy side dish new and exciting each time you make it.
- Add another veggie: If you choose cauliflower or potatoes, cut them into similar sizes so they all cook in the same amount of time. Other veggies such as mushrooms or bell peppers need less time, so I suggest adding them halfway through the cooking time.
How to Make Roasted Broccoli and Carrots
Preheat the oven to 425 and grab your baking sheet. Line it with parchment paper for easy cleanup.
Step 1: Prepare the vegetables. Slice the vegetables as listed in the recipe card. Add the chopped carrots and the broccoli to the baking sheet. Drizzle some of the avocado oil over the top along with the seasonings.
Step 2: Cook. Roast the vegetables for 15 minutes and then drizzle the remainder of the avocado oil. Roast for another 10-15 minutes or until tender. Add more salt or pepper to satisfy your taste before serving.
⭐️ Hint: Keep your vegetables at least 3 inches long to prevent them from getting too soft!
If you love recipes like this one, you may also enjoy this simple Roasted Vegetable Soup.
Serving Suggestions
This broccoli and carrots recipe goes great with our favorite chicken recipes like this baked BBQ chicken or baked oregano chicken. It also pairs well with pork and beef too! Enjoy it as a healthy side dish for this bacon wrapped meatloaf or maple glazed pork chops.
It's simple flavors makes it perfect to serve with casseroles like our salmon quiche or jalapeno mac and cheese.
Recipe Tips
- Storing: Leftovers can be stored in the fridge for 3 days. Simply reheat in the microwave until warmed through.
- Keep it to a single layer: Even if you are doubling this recipe you want to make sure you aren’t overcrowding the baking sheet. This causes the vegetables to cook unevenly and may produce too. much moisture causing them to steam instead of cook up crisply.
- Cut the vegetables: Don't cut them too small and make sure they are even in size so they all cook in the same amount of time.
- Using frozen vegetables. I highly recommend using fresh but you can use frozen if that's all you have. Frozen vegetables tend to get much softer when you cook them. So keep an eye on them to make sure they aren’t over or undercooked.
More Delicious Carrot Recipes
Do you like carrot side dishes? Here are some recipes you may also like to try!
Ready to get cooking? Remember that you can print this recipe if you would like.
Roasted Carrots and Broccoli
Equipment
- Knife
- Baking Sheet
Ingredients
- 3-4 cups peeled and chopped carrots 6-8 carrots
- 3-4 cups broccoli florets
- 4 tablespoons avocado oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon coarse kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425° F.
- Line a baking sheet with parchment paper.
- Add the carrots and broccoli to the baking sheet.
- Drizzle 2 tablespoons of avocado oil and sprinkle the remainder of the ingredients on top. Toss the vegetables until coated.
- Roast for 15 minutes.
- Drizzle the remainder of the avocado oil.
- Roast for an additional 10 to 15 minutes or until the vegetables are tender.
- Taste to see if more salt is needed for your liking.
Notes
- Storing: Leftovers can be stored in the fridge for 3 days. Simply reheat in the microwave until warmed through.
- Keep it to a single layer: Even if you are doubling this recipe you want to make sure you aren’t overcrowding the baking sheet. This causes the vegetables to cook unevenly and may produce too. much moisture causing them to steam instead of cook up crisply.
- Cut the vegetables: Don't cut them too small and make sure they are even in size so they all cook in the same amount of time.
- Using frozen vegetables. I highly recommend using fresh but you can use frozen if that's all you have. Frozen vegetables tend to get much softer when you cook them. So keep an eye on them to make sure they aren’t over or undercooked.
Nutrition
This post was originally published in September 2016. It's been updated with new content, images, and an updated recipe.
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