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.
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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).
Tip!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
The Ingredients
- 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.
The Directions
- 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
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Ingredients
- 6 medium carrots peeled (about 10 ounces)
- 1 large head broccoli cut into florets (about 3 cups florets)
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons finely grated Parmesan cheese optional for serving
Instructions
- 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.
Notes
- 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.
Nutrition
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OMG…it’s so funny that you said it was a source of strife! I’m much older but my sister and I laugh because I say dinner time was traumatic for me and veggies were a big part of the trauma. You and I both like to cook, so I think we had acute taste buds and bland or over cooked vegetables didn’t do it for us. Loving your roasted vegetable recipes. ?
Thanks so much Tina (and it really was!) I hope you love this recipe. If you try it, please let me know how it goes!
I really enjoyed this! I am loathe to be one of those commenters that didn’t follow the recipe exactly, but unfortunately I am. I did everything the same, besides not really measuring how much broccoli or carrots that I used (I also used baby carrots and split them in half). I did use the same spices in the recommended amounts except that I didn’t have onion powder on hand; they were delicious regardless! I did not toss them midway through and they turned out fine, but again, I used florets and baby carrots, so they were already small pieces. This is a true winner! Thanks for sharing it.
I’m so happy that you enjoyed the recipe, Clare! Thank you for sharing this kind review!
Loved this recipe!
Great to hear Kerry! Thank you!
The roasted carrots and broccoli was so good, will diffiently make this again. Thanks for the recipe!
I’m so happy that you enjoyed the recipe, Amy! Thank you for sharing this kind review!
Easy to make and still great taste! Question: why is the recipe twice on the page and just now I see that the second one has exact weights of ingredients?
Hi Jaap Meijer, thank you for this kind review. When you see the ingredients and directions in the blog post, there is more in-depth information about the recipe that I include. Some readers enjoy this and it also helps with answering readers questions.
This was delicious – My husband said it was his favorite way he’s ever had carrots, and I have to agree! The broccoli-and-carrot combo with the herb mix was fantastic. I am delighted to have this side in my back pocket for (lots of) future use!
Hi Leslie! So glad you enjoyed the recipe! Thank you for this kind review!
Currently eating the roasted Broccoli and Carrot recipe. Delicious! The Italian Herb is very good with the Olive Oil and great as a side for Italian Food (I had it with meatballs and Bolognese with brown Garlic Bread). Great!
Hi Sean! So glad you enjoyed the recipe! Thank you for this kind review!
Easy & delicious! Cutting the thicker two thirds/all of the carrots in half lengthwise is key to having them cook equally with the broccoli. When cooking just for two, halve the recipe will fit in a standard toaster oven.
Hi Maret! So glad you enjoyed the recipe! Thank you for this kind review!
What is the serving size?
Hi Cindy! It’s 1/4 of the recipe. There are 4 servings total.
Delicious
Hi Elsie! So glad you enjoyed the recipe! Thank you for this kind review!
I needed a vegetable side dish fast with baked chicken. I had carrots and broccoli in the drawer. This came out quite good
Thanks so much! Glad you enjoyed it!
How much sodium is in this recipe?
Hi Sheri, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
This is so simple and so delicious—already made it two days in a row!
Yay! Thank you Katherine!
Can you include zucchini?
Sure! Zucchini roasts faster though, so you’ll want to wait 5 or so minutes before adding it.
I have a question- my son is allergic to eggs and in some of the recipes that call for egg as a binder what would be a good alternative to use? For instance, the chicken tenders recipe- what could I use instead? I also like the chicken meatballs but it also has egg as a binder. Thanks so much!
Hi Kerry, those two recipes are different in why they need the eggs. For the chicken tenders, the internet has lots of options on how to replace the egg to help get that crispy finish. One says buttermilk or milk. Since you are already using some in the recipe you could try using that to mix with the mustard. Regardless which every option you use, you’ll have to experiment to what works best since I, myself, have not tested it out. For the chicken meatballs, the eggs are used as a binder. One suggestion on the internet says to use ricotta cheese. I love the sound of that option, so maybe try there first. Again it will be experiment since I have not tested it out myself. If you decide to try either one of these could you let us know by placing your feedback in the comments on those posts so other readers know? Thank you! Hope this helps!
Not a big vegetable fan, but this recipe has changed my mind.
Great to hear! Thank you Abbey!
The flavour was excellent, and the broccoli was wonderful. The carrots were too solid, and I will just cut them thinner next time so they can roast at the same rate as the broccoli. Thank you for providing a great way to eat nourishing vegetables!
Glad you enjoyed it, Bill! Thank you!