A great side dish is just 20 minutes away! Healthy roasted broccoli and carrots is an easy side dish that pairs perfectly with almost any protein. When you’re stuck on what to serve with dinner, try this easy recipe!
Easy + Healthy Roasted Broccoli and Carrots Recipe
A great way to serve fresh broccoli and carrots is roasted!
When you roast vegetables they caramelize and the natural sweetness comes out. If you’ve never enjoyed the crispiness you get from roasted broccoli, you’ll be hooked when you try it!
Raw carrots get sweet and delicious when roasted, and are such an easy addition to this sheet pan veggie side dish.
Can you prep this in advance?
Roasted vegetables are a great option to meal prep and cook in advance.
Once the vegetables are cooked they can be stored in the fridge in an airtight container until you’re ready to eat them.
They keep well for up to 5 days.
Give them a quick reheat in the oven and they’re perfectly fresh and delicious! You can also reheat and crisp in a large skillet.
What you need for roasted broccoli and carrots
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- fresh carrots
- fresh broccoli
- extra virgin olive oil
- sea salt
- black pepper
- garlic granules
How to make roasted fresh vegetables
Step 1: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or aluminum foil). Lining the sheet isn’t necessary, but it makes clean up a breeze!
Step 2: Peel and cut the carrots into 3-4 inch pieces about 1/2 inch thick. Cut each head of broccoli into individual broccoli stems. If they are large individual florets, cut them in half and all around the same size.
Step 3: In a large bowl or directions on the roasting pan, drizzle the oil, salt, pepper, and garlic powder on. Toss to thoroughly coat the vegetables. Spread the vegetables in a single layer on the pan.
Step 4: Roast for 15 minutes, toss the vegetables, then roast for 5-10 more minutes. Cooking time will vary slightly based on the size of the vegetables, so watch them. You want the broccoli to begin looking crispy, and the carrots caramelizing on the edges. When it is done, remove and serve! A sprinkle of parmesan cheese, squeeze of lemon juice or red pepper flakes are a tasty addition.
Watch me make this simple recipe
The full how to video can be watched below, or on my YouTube channel!
Favorite mains to enjoy with these roasted veggies
These crispy and good vegetables go with so many different proteins. Try one of these favorites!
- Traeger pork loin roast
- Greek lamb meatloaf
- Almond flour breaded chicken
- Baked salmon with mayonnaise
Can you use other vegetables?
Absolutely! Think of this recipe as a method more than a recipe to use with your favorite vegetables.
You can utilize this how-to and also make roasted butternut squash, roasted Brussels sprouts, and so many more of your favorite roasted vegetables!
If you’re using a couple different veggies in one roasting pan, try and cut them all to a similar size.
Don’t over crowd the pan! Crowded vegetables make steamed vegetables.
Give them space to properly roast and get crispy.
Substitutions
Below you’ll find a list of substitutions that will work well in this roasted vegetables recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Broccoli – Broccolini, cauliflower florets, and Brussels sprouts are all good substitutions to try.
Carrots – Baby carrots are a fantastic option to use in place of whole carrots. They require no prep making this an even easier recipe to get into the oven! Other root vegetables like parsnips, beets and radishes are a good option. Sweet potatoes are great here too!
Olive oil – Avocado oil is a fantastic alternative to using extra-virgin olive oil. It’s a neutral oil that doesn’t add flavor (similar to vegetable oil). Another good roasting option is ghee (clarified butter).
Garlic powder – Granulated garlic works well here, along with onion powder.
More recipes you’ll love
Roasted Broccoli and Carrots
Ingredients
- 4 large carrots
- 2 broccoli crowns
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic granules
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper (or aluminum foil). Lining the sheet isn’t necessary, but it makes clean up a breeze!
- Peel and cut the carrots into 3-4 inch pieces about ½ inch thick. Cut each head of broccoli into individual broccoli stems. If they are large individual florets, cut them in half and all around the same size.
- In a large bowl or directions on the roasting pan, drizzle the oil, salt, pepper, and garlic powder on. Toss to thoroughly coat the vegetables. Spread the vegetables in a single layer on the pan.
- Roast for 15 minutes, toss the vegetables, then roast for 5-10 more minutes. Cooking time will vary slightly based on the size of the vegetables, so watch them. You want the broccoli to begin looking crispy, and the carrots caramelizing on the edges. When it is done, remove and serve! A sprinkle of parmesan cheese, squeeze of lemon juice or red pepper flakes are a tasty addition.
Nutrition
If you try super easy sheet pan vegetable recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
