Golden and crispy Roasted Broccoli and Carrots are a wonderfully tasty side dish that will fit in with all of your family’s favorite meals. These roasted veggies are finished with a delicious shallot vinaigrette to make them extra special.
I cannot get enough of roasted veggies lately! Roasting brings out the subtle sweetness of sliced carrots and broccoli florets, which makes them SO much better than any steamed veggies could ever be.
The process for making roasted carrots and broccoli is super simple, requires minimal ingredients, and only takes about 30 minutes.
You can serve this veggie side dish with whatever you like, but let me suggest that you try it with pan-seared steaks, roast chicken, or grilled salmon to create a delicious and well-rounded meal.
This recipe is almost exactly the same as my Roasted Broccoli Recipe, but with the added ingredient of sweet, beautiful carrot slices!
You should also try my roasted broccolini and roasted acorn squash.
The Best Roasted Carrots and Broccoli
- Extra flavor from a simple vinaigrette – When we roast the vegetables in the oven, they’ll be simply seasoned with salt and pepper. They’re tasty just like this, but the addition of a lemon, shallot, and Dijon vinaigrette just before serving makes them taste absolutely amazing.
- Simple cooking method – Roasting vegetables like carrots and broccoli is really very easy. Just cut them up, toss with some olive oil, and add them to a sheet pan. Then toss the whole thing in the oven and roast until each piece is tender and golden brown.
- Versatile Recipe – You can serve roasted broccoli and carrots with just about anything. This recipe is flavorful, but not so much that it won’t fit in with your other favorite recipes.
Key Ingredients
Here’s what you need to make this roasted vegetable side dish:
- Broccoli: Wash the broccoli and cut it into bite-sized florets. While you can roast slices of the stems, I prefer to only use the top parts of the broccoli for this dish.
- Carrots: Peel the carrots and slice them into pieces that are about ½ inch thick. I like to cut them on the diagonal, I like the way they look better.
- Olive Oil: For roasting, use a light olive oil, or any type of neutral flavor oil that you like. Canola oil or avocado oil will also work.
- For the vinaigrette: You’ll mix together some extra virgin olive oil, fresh lemon juice, honey, dijon mustard, and finely diced shallot. Season with salt and pepper and it’s ready to go!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Roasted broccoli and carrots
- Preheat the Oven to 400°F (200°C).
- Prepare the vegetables: After cutting up the carrots and broccoli florets, place the veggies on a rimmed sheet pan that is lined with parchment paper or a silicon baking mat. Drizzle with olive oil and season with salt and pepper.
- Bake: Mix to coat the vegetables evenly with the oil and seasonings, then spread them out evenly on the pan. Bake in the preheated oven for 15 minutes.
- Flip: Remove the pan from the oven, flip over the broccoli and carrots, and return them to oven for another 10 minutes.
- Make the Vinaigrette: In a bowl or a jar, combine extra virgin olive oil, fresh lemon juice, honey, dijon mustard, finely diced shallot, ground black pepper, and salt. Whisk or shake the jar until the dressing is well combined and creamy.
- Serve: Remove the broccoli and carrots from the oven and pour the vinaigrette over it. Toss to combine, and serve.
Tip!
Keep an eye on the vegetables during the last few minutes of cooking time. You don’t want the broccoli to burn and char, so take the pan out if things are heading that direction! You may also want to add an extra minute or two if you don’t have quite enough color yet.
Recipe Tips
- Add some cheese! Freshly grated parmesan is delicious on roasted broccoli and carrots.
- Use your favorite veggies: This recipe will work just fine if you roast just broccoli or just carrots. So if your family only likes one or the other, it’s easy to adjust!
Storing Tips
- Store any leftover roasted broccoli and carrots in an airtight container in the fridge for up to 3 days.
- The vinaigrette can be stored separately in a jar in the fridge for up to a week. Shake well before using it again. It’s tasty on roasted potatoes too!
What To Serve With Roasted Vegetables
This easy side dish is a versatile one and it will pair well with a wide range of main dishes.
Enjoy an Easy Homemade Chicken Dinner: Pair it with Chicken Under a Brick, Million Dollar Chicken Casserole, Parmesan Chicken Pasta, Marry Me Chicken, or Chicken Schnitzel.
With Hearty Beef Main Dishes: Enjoy it with Hamburger Steak and Gravy, Chicken Fried Steak, Steak and Potatoes, or Stovetop Hamburgers.
Recipe FAQs
Can I add other seasonings?
Sure! Season the carrots and broccoli with Italian seasoning, garlic powder, or any herbs and spices that will go well with whatever you’re having for dinner tonight.
Why are roasted vegetables so good?
Cooking the veggies at a high temperature in the oven with a bit of oil makes the insides tender and the outsides crispy. That crispiness is also referred to as caramelization since it brings out the sweetness in the veggies. Roasted vegetables just have more flavor than raw or steamed vegetables, and that’s why they are so, so yummy!
Can I add other vegetables?
You can vary the vegetables that you roast, but be sure that you aren’t overfilling the pan. If there are too many vegetables they will steam instead of roast. Be sure to choose veggies that will cook at about the same rate as the carrots and broccoli, such as cauliflower or green beans.
This recipe for roasted carrots and broccoli is so simple to make, completely delicious, and will pair perfectly with all of your family’s favorite dinners! Pin the recipe for later – I know you’ll want to make it often.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Roasted Broccoli and Carrots
Recipe Video
Equipment
- sheet pan
- Parchment paper or silicone baking mat
Ingredients
- 1 ½ pounds (620 g) broccoli cut into bite-sized florets
- 1 pound (450 g) carrots peeled and sliced into ½ inch pieces
- 2 tablespoons olive oil not extra virgin
- ½ teaspoon kosher salt
For The Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot finely diced
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat your oven on to 400°F (200°C), or 180°C if you have a fan oven, and line a half size rimmed sheet pan with parchment paper or silicone baking mat for easy cleanup.
- Wash the broccoli, drain, and cut it into small, bite-sized florets. Wash the carrots, peel, and cut into ½ inch pieces.
- Place the broccoli and carrots on the prepared sheet pan. Drizzle olive oil and season with salt and pepper. Mix well and spread it out evenly. Bake for 15 minutes.
- Take the pan out and flip the broccoli and carrots. Return to the oven for another 10 minutes but keep an eye on the broccoli so it doesn’t burn, you want the ends lightly charred.
- In a bowl or a jar, combine extra virgin olive oil, fresh lemon juice, honey, dijon mustard, finely diced shallot, ground black pepper, and salt. Whisk or shake the jar until the dressing is well combined and creamy.
- Remove the broccoli and carrots from the oven and pour the vinaigrette over it. Toss to combine, and serve.
Notes:
- Store any leftover roasted broccoli and carrots in an airtight container in the fridge for up to 3 days.
- The vinaigrette can be stored separately in a jar in the fridge for up to a week. Shake well before using it again. It’s tasty on roasted potatoes too!
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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