When you're in need of a quick and easy side dish, Roasted Broccoli and Carrots are the obvious choice! With just a few ingredients and minimal hands-on time, this one-pan side dish can be served with a variety of different dinners.

Broccoli and carrots are tossed in olive oil, salt, and pepper, and roasted to perfection.
Fresh minced garlic and red chili flakes are added for a burst of flavor, while toasted sesame oil, sesame seeds, and green onion offer a tasty variation.
With a simple swap, it can be customized to go with any meal!
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Ingredients
With just 6 essential ingredients, one pan, and under 30 minutes, you can create the perfect side dish to pair with a variety of meals.
These vegetables are perfectly seasoned, tender on the inside, and crisp on the outside—sure to be a hit with the whole family!
Broccoli: When roasted broccoli becomes crispy on the outside and tender on the inside. You'll need 1 pound of broccoli florets, all roughly the same size.
Carrots: I prefer using medium-thick carrots for this recipe, cutting them into ½-inch diagonal slices. You can use skinnier carrots or even baby carrots, but keep in mind that they need to be similar in size to the broccoli florets.
Oil: Any high-heat cooking oil will work. I use avocado oil.
Seasoning: Salt, pepper, and red chili flakes are a must for flavor.
Add-ons: I added sesame seeds, toasted sesame oil, and green onions for additional flavor but these ingredients are optional. See below for flavor variations!
See recipe card for quantities.
How to Make This Recipe
This effortless veggie side dish bakes in the oven in under 30 minutes, giving you plenty of time to focus on the main course.
The full written recipe can be found in the recipe card below.
Step 1: Add them to a large parchment-lined sheet pan (or two!) and toss them with the olive oil, Kosher salt, and black pepper. Avoid overcrowding the baking sheet.
Step 2: Bake for 20 minutes. Remove from oven and toss in the minced garlic and red chili flakes, return to the oven for an additional 7-10 minutes or until the veggies are tender and start to get nicely browned.
Drizzle the toasted sesame oil over the roasted veggies, then sprinkle with sesame seeds and green onions (if using).
Season with extra salt and pepper to taste. Enjoy!
Note: Spread the vegetables in a single layer on a large baking sheet or two to avoid overcrowding, which can lead to steaming and sogginess instead of roasting.
Flavor Variations
Lately, I’ve been tossing everything with sesame oil and sesame seeds— they’re just so delicious.
But feel free to adjust this recipe to suit any entree! If you choose one of the variations below, simply skip the sesame oil, sesame seeds, and green onions.
Garlic and Vegan Parmesan: Add grated vegan Parmesan cheese or nutritional yeast after roasting for a cheesy flavor.
Balsamic and Herb: Add Italian seasonings or fresh herbs and drizzle with balsamic glaze.
Lemon and Herb: Add lemon zest, small squeeze of fresh lemon juice, and fresh herbs like thyme or rosemary.
Maple Glaze: Drizzle with a touch of maple syrup for added sweetness.
Smoked Paprika and Cumin: Add smoked paprika and cumin for a warm, smoky flavor profile.
Make it spicier: A drizzle of chili oil would be absolutely delicious!
Add a crunch: Add crunch by sprinkling toasted almonds.
Serving Ideas
This roasted broccoli and carrot side dish can be served in various ways including:
Serve it as a side dish with this Vegan Orange Tofu or Sesame Garlic Tofu.
Or change up the flavor by adding lemon and herbs and enjoy it with dishes like Vegan Lasagna Soup, Vegan Red Pepper Pasta, or Vegan Cashew Alfredo Pasta.
Toss it on a salad with a vinaigrette like this Maple Dijon Vinaigrette or Apple Cider Vinaigrette, and season the broccoli and carrots according to the salad’s toppings and dressing for the best flavor.
Tips & Tricks
Broccoli and carrots take the same amount of time to cook if they’re cut into similar-sized pieces.
Keep an eye on the roasting time as it can vary depending on the size of the vegetables and on your oven.
Arrange the vegetables in a single layer on the baking sheet (I used two!) to prevent overcrowding, which can cause steaming and soggy vegetables instead of roasting.
Stir the vegetables halfway through the roasting time to ensure even cooking and browning on all sides.
Add the garlic during the last 10 minutes of cooking to prevent it from burning.
Storage
Roast carrots and broccoli are perfect for weekly meal prep—easy to make, with few ingredients, and taste great when reheated!
Storage: Allow to cool before transferring to an airtight container. Roasted vegetables can typically last in the refrigerator for about 3 to 5 days. If the vegetables look discolored, slimy, or have an unpleasant smell, discard them.
Reheat: Reheat in the oven or air fryer for 4-7 minutes or until warmed through. Microwaving will make them soggy but will work in a pinch!
Freeze: I don't recommend freezing this recipe.
Frequently Asked Questions
You can use frozen broccoli and carrots, but they will release more moisture and will be softer in texture compared to fresh vegetables. I would recommend fresh for the best results.
You can add vegetables like cauliflower, bell peppers, and onion, but for best results, ensure they are cut to a similar size as the broccoli and carrots.
If your roasted vegetables are soggy, it’s likely because the pan was overcrowded. To prevent this, make sure there’s enough space between the broccoli and carrots to allow them to roast, not steam.
More Side Dish Recipes
Looking for other vegetable side dish recipes like this? Try these:
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Recipe
Roasted Broccoli and Carrots
Ingredients
- 1 pound Broccoli Florets
- 1 pound Carrots ½-inch diagonal cut
- 3 Garlic Cloves minced
- 2 tablespoons Avocado Oil
- ½ teaspoon Kosher Salt see notes
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Chili Flakes more to taste
- 1 teaspoon Toasted Sesame Oil optional
- 1 teaspoon Sesame Seeds optional
- 2 tablespoons Sliced Green Onions optional
Instructions
- Preheat oven to 425℉.
- Chop the broccoli into bite-sized florets.
- Cut the carrots in ½ inch pieces at a diagonal.
- Add them to a large parchment-lined sheet pan (or two!) and toss them with the olive oil, Kosher salt, and black pepper. Avoid overcrowding the baking sheet.
- Bake for 20 minutes.
- Remove from oven and toss in the minced garlic and red chili flakes, return to the oven for an additional 7-10 minutes or until the veggies are tender and start to get nicely browned.
- Drizzle the toasted sesame oil over the roasted veggies, then sprinkle with sesame seeds and green onions (if using). Season with extra salt and pepper to taste. Enjoy!
Notes
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