Roasted Carrots and Broccoli with Parmesan
I love a recipe that’s simple, reliable, and doesn’t make me overthink dinner. This Roasted Carrots and Broccoli with Parmesan recipe takes just 30 minutes and a few basic ingredients to turn everyday veggies into something tender, a little crispy, and actually exciting to eat. I’ve made this more times than I can count, and somehow it still feels like a win every single time!
Roasted carrots and broccoli with parmesan is one of those recipes that I constantly turn to when I need a veggie side! It’s one of those simple, reliable recipes that makes vegetables feel like a purposeful part of the meal. Roasting also completely transforms these veggies. The carrots get sweeter and tender, the broccoli gets those crispy edges, and everything becomes more flavorful and comforting!
And I’ll be honest, I almost never roast vegetables without adding a little parm at the end. It just adds a little oomph of flavor that they otherwise don’t have! I do it with my sheet pan roasted vegetables and parmesan broccoli, so you know I truly stand by this step.
Why You’ll Love This Roasted Carrots and Broccoli Recipe
- Super easy, beginner-friendly recipe. If you can chop veggies and toss them on a sheet pan, you can make this!
- Simple, everyday ingredients. This broccoli and carrots recipe uses pantry staples and fresh vegetables you can find anywhere. Nothing complicated here!
- Ready in about 30 minutes! Perfect for busy weeknights when you need a quick side dish that still feels homemade and wholesome.
- Perfectly roasted every time! I’ve tested this recipe multiple times to make sure the timing and temperature give you tender veggies with just the right amount of caramelization.
- The Parmesan finish. Adding Parmesan at the end gives these roasted carrots and broccoli a savory, slightly crispy topping that takes them up a notch!
Oven Roasted Carrots and Broccoli Ingredients
- Carrots: Peeled and sliced on a diagonal for more surface area and better roasting! Try to slice them into mostly evenly sized pieces.
- Broccoli: Cut into florets so they cook evenly and get crispy edges.
- Olive oil: Helps the veggies roast and caramelize beautifully!
- Salt & black pepper: Season to taste!
- Garlic powder: This is the easiest way to add a little savory depth.
- Italian seasoning: Brings a little herby flavor to everything!
- Parmesan cheese (optional): The finishing touch!
Variations & Substitutions
- Switch up the herbs: You can swap the Italian seasoning for fresh or dried herbs like thyme, rosemary, or oregano!
- Change the cheese: Parmesan is classic, but Pecorino Romano will give you a sharper, saltier flavor. You could also try crumbled feta after roasting for a Mediterranean take!
- Add more vegetables: This recipe works really well with additions like zucchini, bell peppers, red onion, cauliflower, or Brussels sprouts. Keep in mind that softer vegetables like zucchini cook faster, so you may want to add them halfway through roasting to avoid them getting too soft.
- Swap the vegetables: You can replace either the broccoli or carrots depending on what you have on hand, like using all broccoli, all carrots, or mixing in sweet potatoes or green beans. Denser vegetables like sweet potatoes will take longer to cook, so cut them smaller or give them a 5 to 10 minute head start in the oven.
How to Roast Carrots and Broccoli
For the full list of ingredients and instructions, click here!
Step 1: Preheat and prep the veggies.
Step 2: Top with olive oil, salt, black pepper, garlic powder, and Italian seasoning. Mix everything together well.
Step 3: Place on a sheet pan lined with parchment paper and roast the vegetables for about 20 minutes or until the veggies are tender with a slight char. Sprinkle with Parmesan cheese!
Step 4: Serve and enjoy!
Lauren’s Top Tips for the Best Broccoli and Carrots
- Don’t overcrowd the pan! Whenever you are roasting veggies, you need to give the vegetables space so they roast instead of steam. This is key for getting those golden, crispy edges.
- Cut evenly sized pieces! Try to keep your carrots and broccoli similar in size so everything cooks at the same rate.
- Use high heat. Roasting at 400°F helps caramelize the veggies and brings out their natural sweetness!
- Add Parmesan at the end. This keeps it from burning and gives you that fresh, cheesy finish.
What to Serve with Roasted Carrots and Broccoli
These roasted carrots and broccoli pair well with just about anything! I love to serve them with my honey mustard chicken bowls (featuring air fryer honey mustard chicken thighs and a honey dijon vinaigrette, YUM!). But they would also go great with chicken mashed potato bowls or roasted veggie grain bowls!
Roasted Broccoli & Carrots Storage Suggestions
- To store: Place any leftover roasted carrots and broccoli in an airtight container in the fridge for up to 4 days.
- To reheat: Reheat in the oven at 375°F or in an air fryer to bring back some crispiness. You can also reheat in the microwave for ease!
- To freeze: I don’t recommend freezing already roasted veggies, as the texture won’t be the same!
Parmesan Roasted Carrots and Broccoli FAQs
Yes, carrots and broccoli roast beautifully together on the same pan. Just make sure to cut the carrots a bit smaller or thinner than the broccoli so everything cooks evenly.
No, you don’t need to boil carrots before roasting them. Roasting them raw helps them develop better flavor and caramelization, giving you those delicious golden edges.
More Side Dish Recipes to Try
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Oven Roasted Carrots and Broccoli Recipe
Ingredients
Method
- Preheat the oven to 400F.
- Place the prepped carrots and broccoli in a mixing bowl. Top with olive oil, salt, black pepper, garlic powder, and Italian seasoning. Mix everything together well. (or just do this directly on the sheet pan.
- Place on a sheet pan lined with parchment paper and roast the vegetables for about 20 minutes or until the veggies are tender with a slight char. Sprinkle with Parmesan cheese and serve!
Nutrition
Notes
- Don’t overcrowd the pan! Whenever you are roasting veggies, you need to give the vegetables space so they roast instead of steam. This is key for getting those golden, crispy edges.
- Cut evenly sized pieces! Try to keep your carrots and broccoli similar in size so everything cooks at the same rate.
- Use high heat. Roasting at 400°F helps caramelize the veggies and brings out their natural sweetness!
- Add Parmesan at the end. This keeps it from burning and gives you that fresh, cheesy finish.
