Roasted Broccoli and Carrots Recipe
If you’re looking for a simple yet dazzling side that bursts with flavor and vibrant colors, this Roasted Broccoli and Carrots recipe is exactly what you need. The tender, caramelized edges of the broccoli and carrots bring out their natural sweetness while a touch of garlic powder and thyme adds earthy depth. It’s a well-balanced dish that’s not only nourishing but also incredibly satisfying, perfect for any meal and easy enough to whip up on a weeknight or impress guests.
Ingredients You’ll Need
The magic of this Roasted Broccoli and Carrots dish lies in its simplicity. Each ingredient plays a crucial role in enhancing the flavor, texture, and aroma, creating a harmonious blend of taste that’s both fresh and comforting.
- Broccoli florets (2 cups): Choose fresh, firm florets to ensure a delightful crunch and vibrant green color after roasting.
- Carrots, sliced (2 cups): Sliced evenly to roast evenly; their natural sweetness deepens with oven caramelization.
- Olive oil (2 tablespoons): Adds richness and helps those edges crisp up beautifully in the oven.
- Garlic powder (1 teaspoon): Brings a warm, savory note that complements the vegetables perfectly.
- Salt (1 teaspoon): Essential for drawing out natural flavors and balancing the dish.
- Black pepper (1/2 teaspoon): Adds just enough gentle heat and complexity.
- Dried thyme (1 teaspoon, optional): Offers a fragrant herbal touch, elevating the dish subtly.
- Lemon juice (1 tablespoon, optional): A splash at the end provides fresh brightness and a hint of tang.
How to Make Roasted Broccoli and Carrots
Step 1: Prepare Your Oven and Vegetables
Start by preheating your oven to 425°F (220°C). This high temperature is key for getting those crispy, caramelized edges that make roasted vegetables so irresistible. While the oven heats, wash your broccoli and cut it into bite-sized florets, then slice the carrots into evenly sized rounds. Uniform pieces ensure everything roasts at the same pace.
Step 2: Toss Vegetables with Seasonings
In a large mixing bowl, combine the broccoli florets and the sliced carrots. Drizzle olive oil over them to add moisture and promote caramelization. Then, sprinkle the garlic powder, salt, black pepper, and dried thyme if you’re using it. Toss everything together thoroughly so each piece is well coated, setting the stage for maximum flavor development during roasting.
Step 3: Arrange and Roast
Line a baking sheet with parchment paper for easy cleanup, then spread the seasoned vegetables out in a single layer. This prevents overcrowding and helps each floret and slice get roasted rather than steamed. Roast in the oven for 20 to 25 minutes, making sure to toss the vegetables halfway through to encourage even browning and cooking.
Step 4: Finish with a Bright Touch
When the broccoli and carrots come out of the oven tender and just caramelized on the edges, drizzle with lemon juice if you like a fresh, tangy finish. This small step truly lifts the dish, balancing the earthiness with a zesty pop before serving warm.
How to Serve Roasted Broccoli and Carrots
Garnishes
For an extra-special touch, sprinkle some toasted sesame seeds or finely grated Parmesan over your roasted broccoli and carrots. Fresh herbs like chopped parsley or cilantro add a burst of color and bright herbal flavor, making each bite even more inviting.
Side Dishes
This Roasted Broccoli and Carrots dish is a brilliant side for grilled chicken, roasted pork, or even a cozy bowl of creamy risotto. Its vibrant flavors and textures complement hearty mains while adding a nutritious green and orange pop to the plate.
Creative Ways to Present
Make your meal feel elevated by serving this dish as a warm salad tossed with quinoa or farro, drizzled with a light tahini dressing. Alternatively, pile it atop a baked potato or mix into a grain bowl for a wholesome, colorful meal that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying your roasted broccoli and carrots, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to four days, making them perfect for quick lunches or easy additions to weeknight dinners.
Freezing
While best enjoyed fresh, you can freeze roasted broccoli and carrots if needed. Let them cool completely, then pack into a freezer-safe container or bag. Use within two months for the best flavor and texture. Keep in mind, the texture may soften slightly upon thawing.
Reheating
To warm up your roasted vegetables, place them in a preheated oven at 350°F (175°C) for about 10 minutes. This helps restore some crispness that microwaving alone can’t achieve. Alternatively, reheat gently on the stovetop in a skillet over medium heat with a splash of olive oil.
FAQs
Can I use fresh herbs instead of dried thyme?
Absolutely! Fresh thyme or even rosemary can add a lovely aroma. Just use about three times the amount since fresh herbs are less concentrated than dried.
How do I know when the broccoli and carrots are done roasting?
Look for tender vegetables with edges that are slightly browned and caramelized. They should be easy to pierce with a fork but still have a bit of bite to them.
Can I add other vegetables to this recipe?
Definitely! Cauliflower, bell peppers, or zucchini would be great additions. Just make sure to cut everything into similar sizes for even cooking.
What if I don’t have garlic powder? Can I use fresh garlic?
Fresh garlic can be used, but add it finely minced and toss with the vegetables about halfway through roasting to prevent burning and bitterness.
Is it necessary to toss the veggies halfway through roasting?
Tossing helps ensure even cooking and browning on all sides, which makes a big difference in flavor and texture. So it’s highly recommended.
Final Thoughts
This Roasted Broccoli and Carrots recipe is a fantastic way to bring more color, flavor, and nutrition to your table without any fuss. It’s one of those dishes that feels both cozy and fresh, easy to make but impressive enough to share with family and friends. I hope you give it a try soon and discover just how wonderfully simple and delicious roasted veggies can be!
Print
Roasted Broccoli and Carrots Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Broccoli and Carrots recipe offers a simple, healthy, and flavorful way to enjoy fresh vegetables. Roasting enhances the natural sweetness of the broccoli and carrots while adding a lightly caramelized edge. Seasoned with garlic powder, thyme, and a hint of lemon juice, this dish makes a perfect side for any meal.
Ingredients
Vegetables
- 2 cups broccoli florets (About 200 grams)
- 2 cups carrots, sliced (About 200 grams)
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (Optional)
- 1 tablespoon lemon juice (Optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the optimal temperature for roasting vegetables.
- Prepare Vegetables: Wash the broccoli and carrots thoroughly. Cut the broccoli into bite-sized florets and slice the carrots into even rounds to ensure uniform cooking.
- Season Vegetables: Place the broccoli florets and sliced carrots in a mixing bowl. Drizzle with olive oil, then sprinkle with garlic powder, salt, black pepper, and dried thyme if using. Toss everything well to coat the vegetables evenly with the seasoning and oil.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper for easier cleanup (optional). Spread the seasoned vegetables in a single layer on the sheet to allow even roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through cooking, toss the vegetables to promote even caramelization and tenderness.
- Add Lemon Juice and Serve: Once the vegetables are tender and slightly caramelized, remove them from the oven. Drizzle with lemon juice if desired to add a fresh, zesty finish. Serve warm as a nutritious side dish.
Notes
- For extra flavor, consider adding a sprinkle of parmesan cheese after roasting.
- Adjust seasoning to taste; add more salt or pepper if needed.
- Use fresh herbs like rosemary or parsley as alternatives to dried thyme for variation.
- Ensure vegetables are cut uniformly so they roast evenly.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150 grams)
- Calories: ninety-five
- Sugar: 4 grams
- Sodium: 400 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: nine grams
- Fiber: 3 grams
- Protein: 2 grams
- Cholesterol: 0 mg
Keywords: roasted broccoli, roasted carrots, easy vegetable side, healthy roasted vegetables, garlic roasted vegetables, oven roasted broccoli and carrots
