Deep charred flavor permeates each bite of this roasted broccoli and carrots side dish. It is incredibly simple to prepare and a sure favorite for the whole family!
I love this simple recipe because it is so easy to just toss it in the oven when I need an effortless side dish to go with dinner. Broccoli and carrots tossed in olive oil and seasonings make the perfect healthy side dish to complement any meat and potato fare you serve your family.
What is it?
Roasted broccoli and carrots is an incredibly simple side dish, yet full of deep roasted flavor. Broccoli and carrots are tossed in olive oil and generously seasoned with salt and pepper then roasted in the oven until charred and delicious.
Coating the vegetables in oil is the secret to this recipe. The oil intensifies the heat during the roasting process and "fries" the exterior of the broccoli florets creating blackened crispy goodness! Salting generously really brings out the flavor!
Ingredients and Substitutions
- Fresh Broccoli Florets - It is often cheapest to buy a whole head of broccoli and chop off the florets. You can also roast the broccoli stems if desired.
- Fresh Carrots - Fresh baby carrots can also be used.
- Olive Oil - Other vegetable oil can be used, but olive oil has the best flavor for this dish.
- Fresh Ground Pepper
Customize this recipe by adding your favorite seasonings such as garlic powder, crushed red pepper flakes, lemon juice, or soy sauce. You can also dust the final dish with fresh herbs and grated Parmesan cheese.
How to make it
Preheat your oven to 400 degrees and then combine broccoli and chopped carrots in a large bowl and toss with olive oil, salt, and pepper. Place your seasoned vegetables on a sheet pan and bake in the oven for 25 minutes, or until the broccoli begins to char.
Note: Carrots take longer to cook than broccoli. If you want your carrots to be as tender as the broccoli start them in the oven ten minutes prior to adding the broccoli.
You don't have to just stick with roasted broccoli and carrots. You can add additional vegetables to fit your taste. Roasted broccoli carrots and cauliflower is a popular alternative as well. Just substitute an equal amount of cauliflower for broccoli and continue with the recipe as written.
I find 400 degrees to be the sweet spot for roasting broccoli and carrots. 400 degrees is hot enough to char the broccoli yet low enough to give the much harder carrots sufficient time to cook. You can cook at a lower temperature, but you won't get much charring on the broccoli. Cooking at a higher temperature will result in the carrots not being cooked all the way through.
I roast broccoli and carrots for 25 minutes, however, there is some flexibility in this. Broccoli cooks faster than carrots do, resulting in tender charred broccoli and tender-crisp carrots. It is a nice contrasting texture. However, if you like your carrots to be more tender feel free to give them up to a 10-minute headstart prior to adding the broccoli.
Leftover roasted broccoli and carrots should be stored in an airtight container in your refrigerator and enjoyed within 3-5 days for best flavor. Leftovers can easily be reheated in the microwave.
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Roasted Broccoli and Carrots
- 1 pound Broccoli Florets
- 3 medium Carrots (chopped into ¾" slices)
- 2 tablespoon Olive Oil
- ½ teaspoon Kosher Salt
- ¼ teaspoon fresh Ground Pepper
- Preheat oven to 400 degrees.
- In a large bowl toss broccoli florets and carrots with olive oil salt and pepper.
- Pour vegetables evenly onto a baking sheet and place in the oven for 25 minutes. Broccoli will be charred and carrots will be tender-crisp.
- Optional: If you prefer carrots to be more tender put them into the oven 10 minutes prior to adding the broccoli florets.
This recipe was originally published on FoxValleyFoodie.com on September 17, 2018.