Crispy, Italian-spiced, and Parmesan-topped Roasted Broccoli and Carrots is on your team. Whether you are facing picky eaters, a crunched schedule, or general apathy towards vegetables at large, this easy oven cooking method, complete with a shake-it-up seasoning blend, shows up when you need it most: dinner time.
Growing up, vegetables were a source of strife.
They usually came from a can, and unless my mom added about half a pound of cheese to the top, I resented their presence on my plate.
As an adult, I’ve happily discovered the transformative power of roasted vegetables.
Cooking vegetables at a high temperature in the oven (400 degrees F or more) makes their outsides crispy, their insides tender, and gives the vegetables rich, caramelized notes that make them borderline addictive.
If you’d told childhood Erin that adult Erin would someday refer to vegetables as “addictive” and develop a habit of voluntarily devouring half a batch of recipes like Roasted Brussels Sprouts and Roasted Butternut Squash directly from the sheet pan before dinner, I would have been skeptical at best. Roasted Broccolini? Definitely wasn’t on my list.
What would have convinced me? A serving of Parmesan roasted broccoli and carrots.
With the sprinkle of kid (and let’s be honest, adult) friendly ingredients like cheese and Italian seasoning, this easy vegetable side dish has universal appeal.
With their natural sweetness, carrots are a quick sell, and the crispy little broccoli “trees” (as my niece calls them) are an easy addition. (This Roasted Broccoli is another favorite veggie side.)
Even if your household does enthusiastically embrace vegetables (share all of your secrets in the comments below please!), it’s still easy to fall into a rut.
Even something as simple as varying the ways you season the vegetables can breathe excitement into your dinner routine.
How to Roast Broccoli and Carrots
I borrowed the blend of spices I used to season the carrots and broccoli from my reader favorite Sheet Pan Chicken with Rainbow Vegetables, which has dozens of five-star reviews.
You can use this herb and Parmesan combo for all different kinds of vegetables, so feel free to tweak the recipe for the ones you have on hand (this Parmesan Roasted Zucchini is another favorite that uses a spin on it).
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
- Carrots. Once roasted, the humble carrot’s flavors deepen and become deliciously sweet. Carrots are also incredibly nutritious. They’re packed with Vitamin-A, fiber, and minerals.
- Broccoli. The edges of the broccoli become delightfully crispy and the stems nice and tender. With high amounts of fiber and antioxidants, broccoli is another nutritious choice.
- Olive Oil. The key ingredient that helps the vegetables crisp up without burning.
- Italian Seasoning. A delicious blend of herbs that makes the veggies truly special.
- Spices. Salt, pepper, onion powder, and garlic powder are the winning combo.
- Parmesan. A shower of freshly grated Parmesan, while optional, is an addition you won’t regret one bit.
- Place the carrots and broccoli in the middle of a large baking sheet.
- Prepare the spice and herb mix and toss it with the vegetables and olive oil right on the pan. To ensure even roasting, spread the vegetables into a single layer.
- Roast for 20 minutes at 400 degrees F, flipping them halfway through. Top with Parmesan, and DIG IN!
A Few Roasted Vegetable Tips
- When swapping out vegetables, stick to ones that will roast in a similar amount of time. For example, this recipe could easily adapt to roasted broccoli, carrots, and cauliflower, since cauliflower florets roast in a similar amount of time to broccoli florets.
- If your vegetables don’t typically roast in the same amount of time, you can still cook them together by altering the size you chop them. For example, if I wanted to make today’s recipe with roasted broccoli, carrots, and peppers, I’d chop the bell peppers a little larger (maybe ¾-inch or so) so that they finish cooking at the same time as the broccoli and carrots.
- Unless you are making a recipe developed specifically for frozen vegetables, like this Roasted Frozen Broccoli or these Roasted Frozen Brussels Sprouts, stick to fresh vegetables for the best texture and even cooking.
- Add a sauce. This is a fun way to make serving the vegetables extra appealing. I love the honey yogurt sauce on these Roasted Potatoes and Carrots.
What to Serve with Roasted Vegetables
- Chicken. For a no-brainer meal everyone will love, pair this dish with Crock Pot Chicken Marsala.
- Pasta. Roasted vegetables would be a tasty side for this Pasta al Limone.
- Salmon. We love serving this Salmon Meuniere with a side of veggies.
Roasted Broccoli and Carrots Storage Tips
- To Store. Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm broccoli and carrots on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the vegetables in the microwave.
- To Freeze. Store the vegetables in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Easy Vegetable Sides
- Brussels Sprouts Chips
- Sauteed Carrots
- Smashed Brussels Sprouts
- Easy Sauteed Zucchini with Parmesan
- Sauteed Cabbage
Recommended Tools to Make This Recipe
- Rimmed Baking Sheets. If you enjoy making roasted vegetables (like Roasted Red Peppers), having high-quality baking sheets is essential. I use mine daily.
- Fish Spatula. Perfect for flipping roasted veggies.
- Vegetable Peeler. This tool makes peeling the carrots a breeze.
Say hello to the (vegetable) roast with the most! I hope you catch yourself gobbling these off of the sheet pan too.
Roasted Broccoli and Carrots
- 6 medium carrots peeled (about 10 ounces)
- 1 large head broccoli cut into florets (about 3 cups florets)
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons finely grated Parmesan cheese optional for serving
- Preheat the oven to 400 degrees F. Generously coat a large rimmed baking sheet with non-stick spray.
- If the carrots are thick, cut them in half lengthwise. Cut diagonally into 1 ½-inch thick slices, then place the carrots in the center of the baking sheet. Add the broccoli florets to the baking sheet with the carrots.
- In a small bowl, stir together the Italian seasoning, salt, pepper, garlic powder, and onion powder. Drizzle the vegetables with the oil, then sprinkle on the spice mix. Toss to coat the vegetables evenly, then spread them into an even layer.
- Place in the oven and roast for 20 minutes, until they are browned and tender, tossing once halfway through. Sprinkle with Parmesan. Enjoy hot.
- TO STORE: Place leftovers in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm broccoli and carrots on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the vegetables in the microwave.
- TO FREEZE: Store the vegetables in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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