Crispy at the edges, tender in the center, and finished with a light shower of Parmesan, these roasted broccoli and carrots turn simple vegetables into a crave-worthy side dish. With a handful of pantry spices and just one pan, you get a colorful, family-friendly addition to any meal.

Why You’ll Love This Recipe

Roasted broccoli and carrots are the kind of side dish you can rely on again and again. The vegetables caramelize in the oven, bringing out their natural sweetness and nutty flavor. Italian seasoning, garlic, onion, and a touch of pepper add warmth and depth without requiring any fancy ingredients.

This recipe is:

Simple enough for busy weeknights
Flavorful enough to impress guests
Kid-friendly (thanks to the “little broccoli trees” and sweet carrots)
Mostly hands-off once the pan goes in the oven
Easy to pair with chicken, fish, pasta, or rice-based dishes

If you’ve ever struggled to make vegetables exciting, this method is a game-changer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 medium carrots, peeled and sliced diagonally into 1 ½-inch thick pieces (about 10 ounces total)
1 large head broccoli, cut into bite-sized 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, for serving (optional but highly recommended)
Nonstick cooking spray, for coating the baking sheet

Directions

Preheat the oven
Preheat your oven to 400°F (about 200°C). Generously coat a large rimmed baking sheet with nonstick cooking spray to prevent sticking and to help the vegetables crisp.
Prepare the carrots
Peel the carrots. If any carrots are particularly thick, slice them in half lengthwise so they roast evenly. Cut the carrots diagonally into 1 ½-inch thick slices. Place all the sliced carrots in the center of the prepared baking sheet.
Add the broccoli
Cut the broccoli head into medium, bite-sized florets, trimming any tough stems. Add the broccoli florets to the baking sheet with the carrots, keeping everything in the center for now.
Mix the seasoning
In a small bowl, stir together the Italian seasoning, kosher salt, ground black pepper, garlic powder, and onion powder until well combined.
Season and oil the vegetables
Drizzle the carrots and broccoli with the extra-virgin olive oil. Sprinkle the spice mixture evenly over the vegetables. Using clean hands or a spatula, toss everything directly on the baking sheet until the vegetables are well coated with the oil and seasoning.
Spread into an even layer
Once coated, spread the vegetables out into a single, even layer on the baking sheet. Make sure there is a bit of space between pieces so they roast and become crisp, rather than steam.
Roast the vegetables
Place the baking sheet in the preheated oven. Roast for about 20 minutes total, flipping the vegetables once halfway through the cooking time (around the 10-minute mark). The vegetables are done when the carrots are tender, the broccoli is nicely browned on the edges, and both are lightly crisp.
Add Parmesan and serve
As soon as the vegetables come out of the oven, sprinkle them with the finely grated Parmesan cheese, if using. Serve hot, straight from the pan or transferred to a serving dish.

Servings and timing

Servings: 4 servings
Prep time: about 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

This makes enough for 4 side-dish portions and pairs well with a variety of main courses.

Variations

Roasted broccoli, carrots, and cauliflower
Add 2 cups of cauliflower florets to the pan. Make sure all florets (broccoli and cauliflower) are roughly the same size so they roast evenly. Season and roast as directed.
Spicy roasted vegetables
Add ¼–½ teaspoon crushed red pepper flakes to the spice mix for a gentle kick. Adjust to taste.
Lemon-garlic finish
After roasting, squeeze fresh lemon juice over the vegetables and add 1–2 teaspoons of finely chopped fresh garlic or garlic chives for a bright, fresh finish.
Herb-forward twist
Add 1–2 tablespoons of chopped fresh herbs after roasting, such as parsley, basil, or thyme, to give the dish a fragrant, fresh flavor.
Dairy-free/vegan option
Simply omit the Parmesan cheese or replace it with a plant-based grated cheese alternative or a sprinkle of nutritional yeast for a lightly cheesy taste.
Extra-crispy version
Use two baking sheets so the vegetables are well spaced. This allows more air to circulate and helps the edges crisp even more.

Storage/Reheating

To store: Place cooled roasted broccoli and carrots in an airtight container and refrigerate for up to 4 days.
To freeze: Transfer the cooled vegetables to a freezer-safe airtight container or freezer bag. Freeze for up to 3 months.
To reheat (oven): Spread the vegetables on a baking sheet and warm in a 350°F (about 175°C) oven until heated through and lightly crisp again.
To reheat (microwave): Place the vegetables in a microwave-safe dish and heat in short intervals, stirring occasionally, until hot. The microwave will soften them slightly more than the oven, but it’s quick and convenient.

For the best texture, the oven method is preferred, especially if you like the edges a bit crispy.

FAQs

Can I use frozen broccoli or carrots for this recipe?

Frozen broccoli or carrots can be used, but the texture will be softer and less crisp. If you choose to use frozen vegetables, do not thaw them first. Spread them on the baking sheet, pat off any visible ice crystals, toss with oil and seasonings, and roast. You may need to add a few extra minutes to the cooking time and accept that they will be less browned and more tender.

Do I need to peel the carrots?

Peeling the carrots is recommended for the best texture and appearance, especially if the skins are tough or blemished. However, if your carrots are very fresh and clean, you can scrub them well and leave the peel on. The flavor will still be delicious, and you will keep a bit more fiber.

How do I keep the vegetables from getting soggy?

Make sure the vegetables are dry before seasoning, coat them lightly but evenly with oil, and spread them into a single layer with space between pieces. Crowding the pan can cause them to steam instead of roast. Using a hot oven (400°F) also helps them crisp at the edges.

Can I double the recipe?

Yes, you can double the recipe. For the best results, use two large baking sheets so the vegetables are not crowded. Rotate the pans halfway through roasting and switch their positions (top to bottom and vice versa) for the most even browning.

Can I make this recipe without Parmesan cheese?

Absolutely. The Parmesan is optional. The roasted broccoli and carrots will still be flavorful from the Italian seasoning, garlic, onion, and pepper. If you’d like a cheesy flavor without dairy, a sprinkle of nutritional yeast after roasting works well.

What can I serve with roasted broccoli and carrots?

These vegetables pair well with many main dishes, such as roasted or grilled chicken, baked or pan-seared fish, lamb chops, or pasta dishes. They are also delicious alongside grain-based meals like rice pilaf, quinoa bowls, or couscous.

Can I prepare the vegetables in advance?

Yes. You can peel and slice the carrots and cut the broccoli into florets a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, toss them with oil and seasoning, then roast as directed. For the best texture, roast them just before serving rather than roasting in advance.

How do I know when the vegetables are done?

The carrots should be tender when pierced with a fork, and the broccoli florets should have browned, crisp edges. The color will be slightly deeper than when they went into the oven. If you prefer softer vegetables, you can add 3–5 extra minutes to the roasting time.

Can I change the seasoning?

Yes. The Italian seasoning blend is very versatile, but you can customize it. Try adding smoked paprika, cumin, curry powder, or a mix of your favorite dried herbs. Just keep the total amount of dried spices around the same so the vegetables don’t become overly coated.

How can I make this dish more filling?

To make the dish more substantial, you can toss the roasted vegetables with cooked grains (such as quinoa, brown rice, or couscous) or chickpeas. You can also serve them over a bed of greens with a simple vinaigrette to create a warm vegetable salad.

Conclusion

Roasted broccoli and carrots are proof that simple ingredients and a hot oven can transform everyday vegetables into a satisfying, flavorful side dish. With just a few minutes of prep and a short roasting time, you get a pan full of tender, caramelized vegetables that complement almost any meal. Keep this recipe in your regular rotation for an easy, healthy side that both kids and adults will happily enjoy.