Tender Crisp Broccoli Carrots Roasted To Perfection

Broccoli’s nutty and slightly bitter flavor melds with sweet and earthy carrots. When roasted, they become tender-crisp inside and beautifully caramelized outside.

Ingredients & Substitutions

How to make roasted broccoli and carrots

Variations

Roasted broccoli and cauliflower

Serving suggestions

Questions

Tips

Storage

More broccoli recipes

More carrot recipes

Those two veggies are delicious together because the sweetness of roasted carrots balances out the slight bitterness of broccoli. The recipe is simple, and it only requires a few ingredients. The main thing to remember is that broccoli florets are more delicate than carrots and can burn in the oven. To ensure they cook simultaneously, you need to cut the carrots into 1/5 inch or 1/2 cm slices. This way, you’ll get perfectly browned and caramelized carrots and tender-crisp broccoli florets!

Carrots

We use regular carrots; you can use any carrots.

Broccoli

We recommend using fresh broccoli as they have a better texture and often flavor than frozen ones.

Extra virgin olive oil

Extra virgin olive oil is excellent for roasting vegetables. Its high polyphenol content makes it stable at high temperatures, making it healthier. Substitute regular olive oil for extra virgin olive oil.

Paprika

You can use sweet or smoked paprika based on your preference. Substitute chipotle powder for a spicy and smokey taste. For a Middle-Eastern spin, add 1/2 teaspoon of ground cumin. For spicy, add 1/4 teaspoon of red pepper flakes.

Thyme

You can use both dried thyme or fresh thyme leaves. Substitute dried oregano, rosemary, or Italian herbs mix for thyme.

Garlic powder

Substitute two cloves of crushed garlic for garlic powder. Alternatively, you can use onion powder.

Salt & Pepper

Sea salt or kosher salt and black pepper. Peel and chop the carrots diagonally into 1/5 inch or 1/2 cm slices. Cut the broccoli into florets. Note: you can line your sheet pan with parchment paper. Add them to a baking sheet and season them with extra virgin olive oil, paprika, garlic powder, salt, and black pepper. Toss to combine, then arrange them on a single layer without overlapping. Note: you don’t need to toss the veggies in a large bowl; you can do so directly on the baking tray. Roast vegetables at 400°F or 200°C for 25 to 30 minutes, or until the carrots are fork tender. Note: Optionally, you can sprinkle with grated parmesan cheese or a non-dairy alternative 5 minutes before they are ready. Transfer onto a serving bowl and enjoy. You can serve them with a squeeze of lemon juice or fresh herbs like parsley or chives. For a bolder flavor, drizzle with our honey mustard dressing. Check out our roasted broccoli recipe.

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This roasted carrot recipe teaches you how to transform this humble root vegetable into a vibrant side dish with a bold taste. Check out our glazed roasted carrots. Check out our roasted broccoli and cauliflower.

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Buttery-tender and nutty Brussels sprouts meet sweet and earthy carrots. It’s the perfect match. Check out our roasted carrots and Brussels sprouts recipe.

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You’ll love this roasted potatoes and carrots recipe because it combines golden-brown potatoes’ earthy flavor and tenderness with perfectly roasted and slightly caramelized carrots. Check out our roasted potatoes and carrots.

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Refrigerator: keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 1 to 2 minutes. Freezer: we don’t recommend freezing roasted carrots and broccoli.