You'll come back to this Roasted Broccoli and Carrots side dish again and again. Crispy, salty, and you can spice up as you like!
When I first came across a roasted broccoli recipe early in my cooking life as a mom (possibly this one from Bon Appetit magazine?), I thought it was a miracle. Suddenly my broccoli was crispy, salty, and spicy, and I couldn’t get enough of it. Over time, I've tried the same technique with all sorts of vegetables. Turns out, almost anything is better roasted! But the version I always come back to is Roasted Broccoli and Carrots.
Why Make This Recipe
Two Vegetables are Better Than One: Vegetables of different colors often have different, but equally valuable, vitamins and nutrients. This is why kids today are taught to “eat the rainbow.” So pairing carrots with broccoli makes for a super healthy dish (two colors in one dish!).
Easy-to-Learn Recipe: Once you learn the technique in this recipe, you won't even need to refer back to it in the future. And, you can use the same technique to roast all sorts of vegetables in the future.
Reduce Waste by Using Broccoli Stems: This recipe calls for both broccoli stems and florets, so you use almost the entire vegetable.
Though this is an easy recipe, it is one that will vary slightly depending on your oven and the pan you use.
1. Start by preheating your oven to 425 degrees F (210 Celsius).
2. Slice florets off a head of broccoli into large bite-sized chunks, and put in a large bowl.
3. Peel the remaining broccoli stem and stalks, discarding the bottom inch of the stem.
4. Slice the peeled stem and stalks into ⅓ inch thick coins, and add to bowl.
5. Peel carrots, then cut on the bias into coins about ⅓ inch thick. Add to bowl.
6. Drizzle 2 T. olive oil over the vegetables in the bowl, and add ½ t. salt, ½ t. crushed red pepper (if using), and a few grinds of pepper. Toss with your hands until the oil and spices are evenly distributed.
7. Line a baking sheet with foil.
8. Pour the contents of the bowl onto the foil-lined sheet pan and spread out until you have a single layer of vegetables.
9. Put sheet pan into the oven.
10. After 10 minutes, stir vegetables.
11. Roast for another 5 minutes and stir again—your vegetables should just be starting to brown.
12. Roast for an additional 3-5 minutes, until the broccoli edges are crispy and the broccoli and carrots are fork tender.
🧐 Recipe FAQs
Yes! For years, I would cut off the broccoli florets and discard the stem. But actually, broccoli stems are delicious! Yes, they take an additional step of peeling them, but you already have your peeler out for the carrots, right? And broccoli stems are just as nutritious as the florets. They have a little less Vitamin A but a little more iron and Vitamin C. If you’re not roasting them, shredded broccoli stalks make excellent slaw, and you can also peel and slice them into sticks to serve with hummus or any other kind of dip. Points to you for reducing waste too!
Broccoli is a nutritional powerhouse, including vitamins K and C, potassium, folic acid, manganese, and fiber. Carrots are high in vitamin A, potassium, and other nutrients. And both broccoli and carrots are packed with antioxidants that help reduce the risk of cancer, among other benefits.
👩🍳 Expert Tips
Note that ovens can run hot or less hot, and sheet pans can be more or less heat-conductive. All that is to say, try this recipe with your oven and your pan, and then adjust. You may need more or less time than specified. Also, you may find you want your vegetables more charred and less tender—in that case, crank the oven to 450 and roast for less time.
Once you have this roasting technique down, you can spice up your vegetables however you like. I love to add Trader Joe’s Chili Lime Seasoning to mine. A little garlic or onion powder is also delicious—or really, any spice that complements your main course. Play around, and I think you’ll find this makes your regular dinner veggie rotation as well.
If you want to experiment with this technique with other vegetables, keep in mind that vegetables often have different cooking times. This can make roasting them at the same time difficult. The best solution for this problem is to cut longer-cooking vegetables into smaller pieces, and shorter-cooking vegetables into larger pieces if you want to cook them together. For example, in this recipe, carrots are cut into thick coins, broccoli florets are left in large pieces, and the broccoli stems are cut into coins like the carrots.
Other Delicious Recipes
If you're looking for something to serve with this recipe, check out my Easy Chicken Parmesan Meatballs. Or, try them with some garlic bread and my Curry Coconut Butternut Squash Soup.
For other delicious roasted vegetable recipes, check out some of my favorites:
If you try this Roasted Broccoli and Carrots recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
Roasted Broccoli and Carrots
This Roasted Broccoli and Carrots side dish is an easy recipe that you'll return to again and again. Crispy, salty, and delicious—and can be spiced just the way you like it.
- 1 large head of broccoli (roughly 1 lb 3 oz/535g)
- 2 large, thick carrots (8oz/230 g)
- 2 T. olive oil
- ½ t. kosher salt
- ¼ t. freshly ground pepper
- ½ t. crushed red pepper (optional)
- Preheat oven to 425 degrees F (210 Celsius).
- Slice florets off a head of broccoli into large bite-sized chunks, and put in a large bowl.
- Peel the remaining broccoli stem and stalks, discarding the bottom inch of the stem. Slice the peeled stem and stalks into ⅓ inch thick coins, and add to bowl.
- Peel carrots, then cut on the bias into coins about ⅓ inch thick. Add to bowl.
- Drizzle 2 T. olive oil over the vegetables in the bowl, and add ½ t. salt, ½ t. crushed red pepper (if using), and a few grinds of pepper.
- Toss with your hands until the oil and spices are evenly distributed.
- Line a baking sheet with foil.
- Pour the contents of the bowl onto the foil-lined sheet pan and spread out until you have a single layer of vegetables.
- Put sheet pan into the oven. After 10 minutes, stir vegetables.
- Roast for another 5 minutes and stir again—your vegetables should just be starting to brown.
- Roast for an additional 3-5 minutes, until the broccoli edges are crispy and the broccoli and carrots are fork tender.
Keep in mind that your mileage may vary when roasting. Ovens can run hot or less hot, and sheet pans can be more or less heat-conductive. All that is to say, try this recipe with your oven and your pan, and then adjust. You may need more or less time than specified. Also, you may find you want your vegetables more charred and less tender—in that case, crank the oven to 450 and roast for less time.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 333mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 2g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
Alexandra @ It's Not Complicated Recipes says
I love my veg and I love roasting it! I love the stems of the broccoli 🙂 My Mum makes a delicious slaw from them!
Chef Molly says
Thanks! Yes, broccoli slaw is the best! I love roasting that too... 🙂
Jeff the Chef says
I love roasted broccoli and just about any roasted vegetable, so this is a very handy recipe. I also like your comments about broccoli stems. I used to throw them away, too. But then I noticed that my grocer was selling brocolli slaw, and it was delicious, and I realized right away that it was made from stems, so I started making it myself. From there, it occurred to me to peel and cook them, as you suggest, whenever I'm preparing broccoli. They take a bit longer to cook, but they're just as delicious - and what a waste to have been throwing them away all that time.
Chef Molly says
Exactly! I started making my own when I came across broccoli slaw from Trader Joe's!