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When I want an easy side dish that livens up any meal, I turn to these Roasted Broccoli and Carrots. Bright green broccoli and vivid orange carrots create a vibrant duo that’s as beautiful as it is delicious. The perfectly roasted vegetables take on a subtle, smoky complexity and natural sweetness that’s accented by fresh thyme and zesty lemon juice.
Unlike other vegetable dishes that require complicated techniques or exotic seasonings, I love that this one is all about letting the natural flavors shine. Olive oil and herbs create a rich aroma, making your kitchen smell as good as this simple side dish tastes. A sprinkle of parsley adds a burst of color and freshness right before serving, rounding out this easy, but sophisticated, side.
Table of Contents
Ingredients for Roasted Broccoli and Carrots
- Broccoli: Choose heads that are deep green with tight florets and no yellow spots.
- Carrots: Look for firm, bright orange carrots with smooth skin. Avoid those with cracks or dry ends.
- Olive Oil: I use extra-virgin olive oil for its richer flavor, but any olive oil works well here.
- Fresh Thyme: Opt for bright green, plump leaves; avoid any that appear dry or blackened.
- Lemon: Choose a lemon that is firm and heavy for its size, a good sign of juiciness.
- Fresh Parsley: I prefer flat leaf parsley for its more robust flavor, though curly leaf works too. Either way, look for bunches with bright green leaves without any signs of wilting or yellowing.
- Kosher Salt and Freshly Ground Black Pepper
Recipe Tips
- Preheat the Oven: Make sure your oven is fully preheated to 425°F before adding the vegetables. The high heat is key for getting those crispy edges and caramelized flavors.
- Even Spread: Don’t overcrowd the pan – spread the vegetables in a single layer with a little space between pieces. I’ve learned that overcrowding leads to steaming instead of roasting, and you’ll miss out on those crispy edges.
- Herbs: I love fresh thyme here, but if you’re using dried, add it at the beginning with the oil. Save the fresh parsley for the end though – it adds a bright pop of color and fresh flavor.
- Stir Halfway: Halfway through roasting, give everything a quick stir. This helps all sides get evenly browned.
- Taste and Adjust: Taste and adjust the salt and pepper after adding the lemon juice. Sometimes the acid from the lemon means you need a little extra salt to make the flavors pop.
Recipe Options
- For a different flavor profile, try melted coconut oil or avocado oil. I especially love using sesame oil when serving these with Asian dishes.
- Fresh rosemary or oregano work beautifully in place of thyme. Rosemary pairs particularly well with holiday menus.
- Add a pinch of red pepper flakes or cayenne pepper if you like a touch of heat.
- Lime juice offers a bright citrus kick that works especially well when serving these alongside Mexican dishes.
- A sprinkle of freshly grated Parmesan cheese just before serving adds a savory finish.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, arrange in a single layer on a baking sheet and warm in a 350°F oven for about 5 minutes. I don’t recommend microwaving as the vegetables can become soggy.
The beauty of roasting these two vegetables together is in the timing – they cook perfectly in sync while the high heat brings out their natural sweetness. What starts as ordinary vegetables becomes something I find myself craving, whether alongside a simple roast chicken or a holiday feast.
Pair With
- Italian Chicken Cutlets
- Chicken Potato Soup
- Lemon Garlic Chicken Pasta
- Skillet Potatoes
- Twice Baked Mashed potatoes
More Two-In-One Side Dish Recipes
- Roasted Broccoli and Cauliflower
- Roasted Potatoes and Broccoli
- Roasted Green Beans and Potatoes
- Roasted Potatoes and Onions
How to Make Roasted Broccoli and Carrots
Heat the oven to 425°F and line a baking sheet with parchment. In a large bowl, mix broccoli and carrots with olive oil, thyme, salt, and pepper. Arrange on the sheet and roast for 20-25 minutes, stirring midway. Transfer to a serving bowl, mix in lemon juice and parsley, adjust seasoning, and serve.
Roasted Broccoli and Carrots
Ingredients
- 1 pound broccoli cut into bite-size florets
- 1 pound carrots peeled if desired, and cut into 1/2-inch diagonal slices
- 3 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice from about 1/2 a lemon
- 2 tablespoons finely chopped fresh parsley for garnish
Instructions
- Preheat oven to 425 °F (218 °C).
- Line a rimmed baking sheet with parchment paper.
- Place broccoli and carrots in a large bowl; drizzle with olive oil, sprinkle with thyme leaves and season to taste with salt and pepper; toss well to coat. Spread in an even layer on the prepared baking sheet; bake until tender and nicely browned (20 to 25 minutes), stirring once halfway through.
- Transfer to serving bowl and add lemon juice and parsley; toss to combine. Season to taste with salt and pepper; serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That’s exactly how we love our vegetables most of the time – just simple natural flavours with a touch of herbs, oil, and citrus fruit. Beautiful photos, too!
Us too! Thanks so much, Ben.