Roasted Broccoli and Carrots with Parmesan is a super easy sheet pan roasted vegetable recipe that's bursting with flavor and goodness including garlic, Italian Seasoning, and parmesan. This 6-ingredient, 30-minute recipe is healthy, family-friendly, and the perfect weekday or holiday side dish.
Love roasted vegetable duos, also try Oven Roasted Mushrooms and Broccoli, Roasted Potatoes and Broccoli, and Roasted Brussels Sprouts and Sweet Potatoes.
Roasted Broccoli and Carrots recipe
This Roasted Broccoli and Carrots recipe is vegetable perfection. This simple and healthy vegetable combo is elevated from two common vegetables to a fancy side dish with perfectly browned edges and pops of savory flavor from garlic powder, onion powder, Italian Seasoning, and parmesan cheese.
Sure you could make Lemon Roasted Broccoli or Parmesan Roasted Carrots, but why not take up your dinner plans a notch and toss them both together in the pan? Luckily these two vegetables have a similar roasting time (you do need to keep the carrots thin,) so you can easily toss them together in one pan and in about 20 minutes you have an easy family side dish that is simple enough for family dinner but could even make an appearance at a holiday dinner including Easter!
The finished product is the perfect combination of flavors and colors that will have you falling in love with these simple vegetables all over again.
Plus, this recipe for roasted carrots and broccoli is gluten-free, low-carb, vegetarian, clean eating, keto, and more!
Roasted Broccoli and Carrots - so tasty and easy! Share on X
Why You'll Love this Roasted Broccoli and Carrots recipe...
- This Roasted Broccoli and Carrots recipe is simple cooking at its best!
- Roasting brings out the flavor and sweetness in both the carrots and broccoli. Everyone, including kids will love this recipe.
- This entire side dish comes together in less than 10 minutes of hands-on time and 30 minutes total.
- These vegetables pair well together because they can roast at similar times.
- This recipe is super healthy! Broccoli is packed with fiber, vitamin C, vitamin K, iron, and potassium. It's low in calories and even has some protein in it! Carrots are an amazing source of vitamin A, vitamin K, and vitamin C! They are also low in calories and have fiber.
- These vegetables are crowd-pleasing and most folks -including kids- like them! You can't go wrong trying this recipe for an easy side dish!
Ingredients:
Here's an overview of what you'll need to make this Roasted Broccoli and Carrots recipe, but keep scrolling for the full recipe amounts.
- Carrots: Use fresh carrots that are prepped by washing them and slicing them into about ½-inch angled rounds. You can decide to peel the carrots or not, it's your personal preference. There are a lot of nutrients in the peel though, so don't feel bad about just leaving it on. You can also roast baby carrots.
- Broccoli: Use fresh broccoli cut into medium florets, so the roasting time is similar to the carrots.
- Garlic Powder: I like to use garlic powder when roasting my vegetables to get the garlic flavor evenly distributed on the vegetables, without having bits of burned garlic.
- Onion Powder: Onion powder brings out the flavors and gives this dish more of a kick.
- Italian Seasoning: Italian Seasoning is the perfect addition to these roasted vegetables. You can make your own with my Homemade Italian Seasoning which is a blend of basil, oregano, thyme, rosemary, sage, and marjoram. You can also use this storebought one.
- Olive Oil: I roast my vegetables in a touch of extra virgin olive oil. I like this one for roasting. You can also substitute avocado oil.
- Parmesan Cheese: Parmesan cheese brings savory goodness to this recipe and elevates the flavor! If you are dairy-free or vegan, leave it out or use nutritional yeast.
Instructions:
This is an overview of the instructions to make this Roasted Broccoli and Carrots recipe, but the full detailed printable recipe is below in the recipe card.
- Prep your vegetables by cutting the carrots into ½-inch angled slices and medium broccoli florets.
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray. You can also line a sheet pan with aluminum foil or parchment paper for easy cleanup.
- In a medium bowl, toss together the carrots, broccoli, garlic powder, onion powder, olive oil, and Italian Seasoning. Salt and pepper to taste.
- Pour the broccoli and carrots onto a baking sheet allowing the vegetables to be as spaced out as possible.
- Roast the veggies for 15-20 minutes until the carrots and broccoli are tender. If your pieces are larger, it might take closer to 25 minutes. Check them near the end of cooking.
- Remove from the oven and sprinkle with the parmesan cheese before serving.
Pro Tips for Roasting Vegetables:
- Don't crowd the pan with your Roasted Broccoli and Carrots. Give the vegetables some space so they roast and don't steam.
- Make sure the vegetables are dry when you roast them.
- Use enough olive oil to make sure the vegetables caramelize.
- Rotate your pans while cooking to get even, especially if your oven doesn't cook evenly.
- Roast them at high temperatures so you get a nice char on the outside and tender inside. I like to roast my vegetables at 425 degrees.
Variations
I love this Roasted Broccoli and Carrots recipe as written, but here are some fun variations.
- Make them Vegan: Make this vegan or dairy-free by not using parmesan or substituting nutritional yeast.
- Make them Spicy: Add a pinch of red pepper flakes to the mix.
- Mix up the Spices: Mix up your spices by using my Homemade Blackening Seasoning, Homemade Ranch Seasoning, DIY Herbs de Provence, Homemade Cajun Seasoning, or Homemade Mexican Spice Mix. All of these flavors would also be delicious with broccoli and carrots.
- Add Lemon: Add some brightness to the dish by squeezing lemon juice on the vegetables after roasting.
FAQ
Storage and Leftovers
Store any leftover Roasted Broccoli and Carrots in an airtight container in the fridge for up to 5 days. Reheat in the microwave or back in the oven at 350 degrees until warm again.
Make Ahead
Make these ahead by cutting the vegetables and tossing them in the olive oil and spices. Store them in an airtight container until you are ready to roast. If you take them right out of the fridge to roast, they might take a few extra minutes to cook since they will be cold.
Does broccoli take longer to cook than carrots?
The cooking times for broccoli and carrots are similar. Carrots can take a touch longer to roast, so for this recipe, it's important to cut the carrots into smaller pieces so they will roast in about the same amount of time.
How do you stop broccoli from burning when roasting?
I like to roast my broccoli at 425 instead of 450 to control the burning. You also need to keep an eye on the dish in the last few minutes of cooking. The broccoli can go from just-right charred to burnt quickly. Oven times and temperatures can vary, so just check it every few minutes in the last few minutes of cooking.
Is roasting broccoli good for you?
Yes! Broccoli is a nutritional powerhouse, and roasting keeps more of the nutrients in the vegetables instead of steaming.
Should broccoli be washed before roasting?
Yes, like all vegetables, broccoli needs to be washed before roasting. It's grown in dirt, so it can still have dirt, debris, pesticides, or even bugs. The trick is to wash it and then dry it well so it can roast. Wet broccoli will not roast as well and crisp up. The easiest way to wash your broccoli is to soak it in cold water for 5-10 minutes. You can also run it under cold water in a colander. Use your hands to remove any debris or dirt that you see.
The exception is if you buy the bags of pre-washed, pre-cut broccoli. Then you do not need to wash it.
This Roasted Broccoli and Carrots recipe is the Perfect Healthy Side Dish!
Roasted Broccoli and Carrots are the ideal healthy family side dish! This simple recipe elevates both of these vegetables into something super delicious and brings out the natural sweetness of the vegetables. I love how easy and versatile this recipe is and I know you will too. This recipe goes with SO many dishes, including any proteins like chicken, steak, or pork, but here are some delicious ideas to round out your dinner from the Running in a Skirt recipe catalog!
Serve it With:
- Parmesan Crusted Salmon
- Healthy Broiled Crab Cakes
- Blackened Mahi Mahi
- Easy Baked Salmon
- Lemon Pepper Tilapia
- Portobello Mushroom Steak
- 3 Cheese and Spinach Stuffed Mushrooms
- BBQ Shrimp Skewers
Roasted Broccoli and Carrots - so tasty and easy! Share on X
More Roasted Vegetable Recipes to Try:
- Herb and Garlic Roasted Baby Red Potatoes
- Oven Roasted Green Beans with Garlic
- Roasted Brussels Sprouts with Garlic
- Roasted Brussels Sprouts with Butternut Squash
- Oven Roasted Mushrooms and Broccoli
- Garlic Parmesan Roasted Carrots
- Roasted Lemon Parmesan Broccoli
- Roasted Parmesan Ranch Cauliflower
If you make this Roasted Broccoli and Carrots recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Roasted Broccoli and Carrots
Ingredients
- 2 cups carrots, chopped
- 3 cups broccoli, cut in florets
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon olive oil
- 1 teaspoon Italian Seasoning
- 2 tablespoons parmesan cheese
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
- In a medium bowl, toss together the carrots, broccoli, garlic powder, onion powder, olive oil, and Italian Seasoning. Salt and pepper to taste.
- Pour the broccoli and carrots onto a baking sheet allowing the vegetables to be as spaced out as possible.
- Roast for 15-20 minutes until the carrots and broccoli are tender. Larger pieces might take closer to 25 minutes.
- Remove from the oven and sprinkle with the parmesan cheese before serving.
Notes
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days.Meal Prep
Mix the broccoli and carrots, garlic powder, onion powder, Italian Seasoning, olive oil, and salt and pepper. Put in an airtight container and store in the fridge until ready to cook. When ready to cook, put the vegetables on a sheet pan and cook. They might need a few extra minutes to cook since they will be cold.Nutrition
Pin for Later:
Sharon says
This was such an easy side dish to make that gave the vegetables a nice boost of flavor.
Nadalie says
The perfect side but I dont mind having just them for dinner! love it!
Amber Myers says
These looks like an amazing side dish. We always love to have veggies!