Roasted Broccoli and Carrots
Updated May 01, 2026
These easy Roasted Broccoli and Carrots make a delicious veggie side dish! Fresh broccoli florets and sliced carrots are roasted to tender perfection with parmesan cheese.
Roasted broccoli and carrots
This roasted broccoli and carrots recipe makes a great simple veggie side dish that pairs well with just about any dinner.
Roasted veggies are one of my very favorite things. I didn’t grow up eating a lot of veggies, but they are a must have for me now!
Broccoli and carrots are easy to find any time of year, and when paired with parmesan cheese and spices they are flavorful, savory, and perfectly tender when roasted.
This recipe is a simple staple for your weeknight dinner rotation. No fuss, pantry ingredients, and fresh veggies is all you need!
Ingredients needed
- Broccoli: cut into evenly sized florets.
- Carrots: thinly sliced carrot work best for this recipe.
- Parmesan cheese: this adds a delicious savory flavor to the veggies.
- Olive oil: for coating the vegetables in.
- Spices: Italian seasoning, garlic powder, onion powder, salt.
How to make roasted broccoli and carrots
You can find the full recipe and written instructions at the bottom of this post, but here is a quick step by step photo breakdown of how to make this recipe.
Step 1: Cut the broccoli into similar sized florets, then peel and thinly slice the carrots.
Step 2: Add the broccoli, carrots, spices, parmesan and oil to a bowl. Toss to coat the oil and spices evenly into the veggies.
Step 3: Line a baking sheet with parchment paper and spread out the broccoli and carrots into an even layer.
Step 4: Roast the broccoli and carrots at 400 degrees for 15 minutes. Stir and flip the veggies, then bake them for an additional 10-15 minutes, or until browned on the edges and tender.
These were so yummy and my family all loved the recipe. We had no leftovers!
This is such a great basic roasted veggie recipe that will pair well with any kind of dinner.
Storing
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat the broccoli and carrots on a baking sheet in the oven at 350 degrees until heated through.
Roasted Broccoli and Carrots
Ingredients
- 5 cups broccoli florets
- 2 cups thinly sliced carrots, around 4-5 medium carrots peeled
- 1 teaspoon italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons powdered parmesan cheese
- 3 tablespoons olive oil
- ½ teaspoon salt
Instructions
- Add the broccoli florets, carrots, italian seasoning, garlic powder, onion powder, parmesan cheese, salt, and oil to a bowl. Toss to coat the oil and spices evenly into the veggies.
- Line a baking sheet with parchment paper and spread out the broccoli and carrots out in an even layer.
- Roast the broccoli and carrots at 400 degrees for 15 minutes. Stir and flip, then roast the veggies for an additional 10-15 minutes, until browned on the edges and tender.
Hi, you seem to use a lot of oil in your recipes. Do you do this because olive oil is good for you. I am trying to lose weight and would like to cut down on oil, can I do this? I love you recipes!
I wouldn’t say 3 tablespoons of oil is a lot for this quantity of veggies. But yes I do prefer olive oil in my cooking. I buy the quality stuff. You can certainly try to use less! Or try using olive oil cooking spray.