Roasted Broccoli and Carrots
Roasted broccoli and carrots are a delightful and wholesome choice for both quick weeknight dinners and special gatherings. I often find myself reaching for this rustic recipe when I want to whip up something that’s not only delicious but also packed with nutrients. The beauty of roasted vegetables lies in the simplicity of preparation, while their caramelized flavors make them truly irresistible. Whether you’re a seasoned cook or a kitchen novice, this dish guarantees satisfaction with minimal fuss.
Why you’ll love this dish
This recipe is everything you could want in a side dish: it’s quick, budget-friendly, and surprisingly versatile! With just a handful of ingredients, you can elevate your meal with vibrant colors and robust flavors. Perfect for any occasion, from busy weeknights to festive gatherings, roasted broccoli and carrots can be the star of your plate or a supporting player alongside your main course. Plus, the added crunch of the veggies paired with a sprinkle of parmesan makes it a hit with both kids and adults alike.
“I made this for dinner last night, and my kids couldn’t get enough! It’s so simple yet so flavorful. Definitely my new go-to side!”
The cooking process explained
Making roasted broccoli and carrots is straightforward and can be done in just a few simple steps. You’ll be mixing fresh, vibrant veggies with savory spices, all roasted to perfection. The irresistible aroma that fills your kitchen as these veggies bake is reason enough to try this recipe! Prepare for a dish that showcases the natural sweetness of carrots and the earthy essence of broccoli in a way that’s both satisfying and nourishing.
What you’ll need
Before you start cooking, gather the following ingredients to ensure a smooth process:
- 8 medium carrots (about 1 lb, peeled and sliced in half lengthwise into 2-inch sticks)
- 1 lb broccoli florets (chopped)
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- Fresh cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon red chili flakes
- 1/3 cup grated parmesan cheese (optional for topping)
- Fresh chopped parsley for topping
Feel free to adapt the recipe! If you’re out of parmesan, for instance, nutritional yeast can be a tasty dairy-free substitute.
Directions to follow
- Preheat your oven to 425°F (220°C).
- Prepare your vegetables by cutting the carrots and broccoli if you haven’t done so already.
- Place the carrots and broccoli on a large-rimmed sheet pan in an even layer. Drizzle the veggies with olive oil.
- In a small bowl, combine salt, black pepper, Italian seasoning, garlic powder, and red chili flakes. Sprinkle the mixture evenly over the vegetables and toss to coat them well in the oil and seasonings.
- Roast in the oven for 25 to 30 minutes, flipping the veggies halfway through for even cooking.
- Remove from the oven when the carrots are tender and have developed a lovely golden caramelization.
- If desired, sprinkle the roasted vegetables with parmesan cheese and serve warm, garnished with finely chopped parsley.
How to serve Roasted Broccoli and Carrots
This roasted dish shines on its own but can also benefit from a few pairing suggestions. Serve it alongside grilled chicken, fish, or a hearty grain bowl for a well-rounded meal. You can also toss these veggies into pasta salads, grain salads, or use them to add a pop of color to your lunch wraps. Don’t hesitate to get creative with the plating—arranging the vegetables artistically on the plate will make them even more appetizing.
Storage and reheating tips
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place them in a hot oven for about 10 minutes until warmed through. If you want to save them for longer, consider freezing the roasted vegetables. Make sure they cool first before transferring to a freezer-safe bag. They can be kept in the freezer for up to three months.
Helpful cooking tips
To achieve the best results, ensure that your vegetables are cut to similar sizes for even cooking. If you prefer a bit more crunch, you can roast them for a shorter time, keeping an eye on them as they cook. For added flavor depth, experiment with different herbs or spices based on your preference—smoked paprika or cumin can add a delicious twist.
Creative twists
Feeling adventurous? You can switch up the flavors by adding a drizzle of balsamic glaze after roasting or tossing in some cherry tomatoes before baking for extra brightness. For a spicy kick, consider adding jalapeños or a dash of cayenne pepper. Additionally, you can use different cheese varieties such as feta or gouda for a unique spin!
Your questions answered
How long does it take to make roasted broccoli and carrots?
The entire process from prep to table takes about 40 minutes, making it a quick side dish!
Can I use frozen broccoli and carrots instead?
Yes, but be aware that frozen vegetables may not achieve the same caramelization effect due to the moisture. Adjust the roasting time accordingly.
Can I prepare the vegetables ahead of time?
Absolutely! You can chop the veggies and store them in the fridge for a day or two before roasting for easy meal prep.
Now that you have everything you need to create this delicious roasted broccoli and carrots recipe, it’s time to fire up that oven and enjoy a healthy, flavorful side dish!
Roasted Broccoli and Carrots
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- Prepare your vegetables by cutting the carrots and broccoli if you haven’t done so already.
- Place the carrots and broccoli on a large-rimmed sheet pan in an even layer and drizzle them with olive oil.
- In a small bowl, combine salt, black pepper, Italian seasoning, garlic powder, and red chili flakes.
- Sprinkle the mixture evenly over the vegetables and toss to coat them well in the oil and seasonings.
- Roast in the oven for 25 to 30 minutes, flipping the veggies halfway through for even cooking.
- Remove from the oven when the carrots are tender and have developed a lovely golden caramelization.
- If desired, sprinkle the roasted vegetables with parmesan cheese and serve warm, garnished with finely chopped parsley.
