Roasted broccoli and carrots are a delicious combination. Here's how to make this tasty side dish in under 40 minutes.
Are you looking for a simple side dish, but one that's bursting with flavor? This Roasted Broccoli and Carrots recipe makes the perfect addition to any main course.
Tossed with olive oil, salt and pepper, these veggies are roasted to perfection, just slightly charred for a deep and delicious flavor. Our simple Roasted Broccoli and Carrots take just minutes to prepare, and only 30 minutes to roast.
Depending on how tender you like your carrots, you can experiment a little with the cooking time. We recommend about 25 minutes if you love charred broccoli, and tender, but still slightly crunchy carrots. But if you prefer your carrots to be more tender, we’d recommend they go in about 10 minutes ahead of the broccoli!
Roasted Broccoli and Carrots - the basics
1lb broccoli florets, washed
3 medium carrots, peeled and chopped into medallions
2 tbsp extra virgin olive oil
Salt and pepper
- Preheat the oven to 400 degrees Fahrenheit.
- Toss the broccoli and carrots in olive oil, salt and pepper.
- Spread evenly onto a baking sheet.
- Depending on the tenderness of your veggies, cook according to our timings above.
Step the flavor of this dish up a notch by finely chopping 2 garlic cloves and tossing along with the broccoli and carrots. Once evenly spread on the baking sheet, squeeze half a lemon across the top. Add a sprinkling of crushed red pepper flakes if you want to spice things up a litte.
Or try this Garlic Butter Broccoli and Carrots recipe.
Roasting veggies like this will draw out their natural sweetness, while adding a distinct smoky flavor that we find irresistable!
To ensure that your roasted broccoli and carrots exceed expectations, we’ve got a few handy tips:
- Make sure that you cut the broccoli into even florets and the carrots into 1/4 inch medallions to help them roast evenly.
- Look for a baking sheet that is large and flat, so the veggies don’t sit on top of each other at all; this could result in some of the veggies being soggy!
- While 400 degrees Fahrenheit sounds high, this helps the veggies caramelize.
- Pat your broccoli and carrots dry after chopping. We recommend even using a salad spinner to get rid of any extra moisture. Any moisture in the veggies is an open invitation for mushiness!
This dish is a great dish if you’re looking to do some meal prep!
Roast up a large tray (or two!) of broccoli and carrots and split them into freezer bags for single portions. You can keep them frozen for up to three months, so it can be a real time-saver if you prep a few trays in advance!
When you’re ready to use one of your frozen veggie packages, simply thaw in the fridge overnight. Pat the veggies between a few pieces of paper towel to remove any excess moisture.
While it may be tempting to heat them up in a microwave, stick them back into an oven pre-heated to 400 degrees Fahrenheit, and cook for 5-10 minutes depending on the amount you’re cooking.