I cannot get enough of roasted veggies lately! Roasting brings out the subtle sweetness of sliced carrots and broccoli florets, which makes them SO much better than any steamed veggies could ever be. The process for making roasted carrots and broccoli is super simple, requires minimal ingredients, and only takes about 30 minutes. You can serve this veggie side dish with whatever you like, but let me suggest that you try it with pan-seared steaks, roast chicken, or grilled salmon to create a delicious and well-rounded meal. This recipe is almost exactly the same as my Roasted Broccoli Recipe, but with the added ingredient of sweet, beautiful carrot slices! You should also try my roasted broccolini and roasted acorn squash.
The Best Roasted Carrots and Broccoli
Key Ingredients
Here’s what you need to make this roasted vegetable side dish:
Broccoli: Wash the broccoli and cut it into bite-sized florets. While you can roast slices of the stems, I prefer to only use the top parts of the broccoli for this dish. Carrots: Peel the carrots and slice them into pieces that are about ½ inch thick. I like to cut them on the diagonal, I like the way they look better. Olive Oil: For roasting, use a light olive oil, or any type of neutral flavor oil that you like. Canola oil or avocado oil will also work. For the vinaigrette: You’ll mix together some extra virgin olive oil, fresh lemon juice, honey, dijon mustard, and finely diced shallot. Season with salt and pepper and it’s ready to go!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Roasted broccoli and carrots
Recipe Tips
Add some cheese! Freshly grated parmesan is delicious on roasted broccoli and carrots. Use your favorite veggies: This recipe will work just fine if you roast just broccoli or just carrots. So if your family only likes one or the other, it’s easy to adjust!
Storing Tips
Store any leftover roasted broccoli and carrots in an airtight container in the fridge for up to 3 days. The vinaigrette can be stored separately in a jar in the fridge for up to a week. Shake well before using it again. It’s tasty on roasted potatoes too!
What To Serve With Roasted Vegetables
This easy side dish is a versatile one and it will pair well with a wide range of main dishes. Enjoy an Easy Homemade Chicken Dinner: Pair it with Chicken Under a Brick, Million Dollar Chicken Casserole, Parmesan Chicken Pasta, Marry Me Chicken, or Chicken Schnitzel. With Hearty Beef Main Dishes: Enjoy it with Hamburger Steak and Gravy, Chicken Fried Steak, Steak and Potatoes, or Stovetop Hamburgers.
Can I add other seasonings?
Sure! Season the carrots and broccoli with Italian seasoning, garlic powder, or any herbs and spices that will go well with whatever you’re having for dinner tonight.
Why are roasted vegetables so good?
Cooking the veggies at a high temperature in the oven with a bit of oil makes the insides tender and the outsides crispy. That crispiness is also referred to as caramelization since it brings out the sweetness in the veggies. Roasted vegetables just have more flavor than raw or steamed vegetables, and that’s why they are so, so yummy!
Can I add other vegetables?
You can vary the vegetables that you roast, but be sure that you aren’t overfilling the pan. If there are too many vegetables they will steam instead of roast. Be sure to choose veggies that will cook at about the same rate as the carrots and broccoli, such as cauliflower or green beans. This recipe for roasted carrots and broccoli is so simple to make, completely delicious, and will pair perfectly with all of your family’s favorite dinners! Pin the recipe for later – I know you’ll want to make it often. © Little Sunny Kitchen
