Easy Roasted Broccoli and Carrots
This roasted broccoli and carrots dish is so flavorful – crunchy on the edges, juicy inside, and incredibly easy to make. All you need is powdered onion, garlic, olive oil, and salt. It’s the perfect light side dish, but also easily transforms into a main when served over creamy hummus, or paired with rice and tofu. Simple, satisfying, and plant-powered.
Roasting vegetables is the ultimate way to bring out their best. Since broccoli and carrots are high in water, steaming or boiling can leave them bland — but roasting intensifies their natural flavors and brings those golden, caramelised edges we love.
The magic here comes from just a few pantry staples: garlic powder, onion powder, olive oil, and salt. That’s all it takes to create a dish that’s packed with flavor and totally crave-worthy.
If you want to take it to the next level, you can top it off with chili oil, toasted sesame seeds, or nutritional yeast.
It’s easy to turn into a main dish as well, simply add it on top of hummus, or serve it with rice and tofu.
If you love roasted veggies, try these recipes:
- Roasted Swede steaks (with harissa)
- Stuffed Courgette
- Cabbage steaks with cashew cheese sauce
- Gochujang and honey-glazed roasted butternut squash
Why you’ll love this recipe
- Textures you’ll love – Crispy broccoli florets paired with soft, chewy carrots = chef’s kiss.
- Packed with flavor – The powdered onion, garlic, and olive oil is a combination that adds the right level of depth.
- Only 6 ingredients – No fancy stuff. Just simple, reliable pantry staples.
- Simple to prepare – Chop, season, and throw the ingredients in the oven. It’s that simple to make delicious roasted broccoli and carrots.
- Ready in 30 minutes – Quick enough for weeknights, easy enough for meal prep.
Ingredients
- Broccoli – Roasted broccoli florets that crisp up beautifully.
- Carrots – Naturally sweet, carrots is the perfect match to roasted broccoli in this seasoning.
- Olive oil – Helps the veggies get those crispy edges and caramelised bits.
- Garlic and onion powder – Add richness and umami magic.
- Salt – Bring all the flavours to life.
How to make Roasted Broccoli and Carrots
Prep the veggies
Slice broccoli, stems included, into bite-sized pieces. Slice the carrots thinly so they cook evenly with the broccoli.
Preheat the oven
Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Season
Spread the broccoli and carrots on the baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, onion powder, and salt. Mix well to distribute the seasoning evenly.
Roast Broccoli and Carrots
Roast in the oven for 25 minutes. The broccoli should turn dark green with crispy edges, and the carrots should be caramelised and tender.
Serving tips
- Serve on a large plate as a flavorful side dish.
- Add a finishing touch with chili oil (see recipe), toasted sesame seeds, or nutritional yeast.
- Turn it into a main: layer over hummus, or serve with rice and crispy tofu.
Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back the crispiness, or enjoy cold in salads or grain bowls.
Roasted Broccoli and Carrots
Stuffed courgette
Roasted Swede Steaks
Gochujang pepper and honey roasted butternut squash
Roasted Broccoli and Carrots
Equipment
- 1 Baking sheet pan
- 1 Chopping board
- 1 Knife
- 1 Baking paper
Ingredients
- 500 grams broccoli
- 250 grams carrots
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Optional toppings
- chili oil
- toasted sesame seeds
- nutritional yeast
Instructions
Prep the veggies
- Slice broccoli (stems included) and carrots into bite-sized pieces.
Season
- Spread the broccoli and carrots on the baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with garlic powder, onion powder, and salt. Mix well to distribute the seasoning evenly.
Preheat the oven
- Heat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roast Broccoli and Carrots
- Roast in the oven for 25 minutes. The broccoli should turn dark green with crispy edges, and the carrots should be caramelised and tender.
Serving tips
- Serve on a large plate as a flavorful side dish.
- Add a finishing touch with chili oil (see recipe), toasted sesame seeds, or nutritional yeast.
- Turn it into a main: layer over hummus, or serve with rice and crispy tofu.
Notes
- Slice the carrots thinly so they cook evenly with the broccoli.
- Mix well to distribute the seasoning evenly and ensure an even roast.Â
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to bring back the crispiness, or enjoy cold in salads or grain bowls.
Nutrition
FAQs
Can I use frozen broccoli and carrots
Yes, this is the easiest way make Roasted Broccoli and Carrots. No need to thaw them first, just toss with the seasonings and pop them straight in the oven. Just keep in mind that frozen veggies release more moisture as they roast, so they won’t get quite as crispy as fresh ones. To help them along, spread them out well on the baking tray (don’t overcrowd!) and roast at a slightly higher temperature — around 220°C (425°F).
Roasted broccoli and carrots of those side dishes that mysteriously vanishes from the tray before dinner even starts. So simple, but SO good – that golden caramelization hits every time. If you have tried this recipe, please let us know how it turned out in the comments – and don’t forget to give the recipe a rating if you loved it!