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Roasted Broccoli and Carrots is a simple flavorful side dish that enhances any meal. In just 35 minutes, you can have a vibrant, two-in-one addition to your table. Perfectly roasted vegetables take on a subtle, smoky complexity and natural sweetness that’s accented by fresh thyme and zesty lemon juice.

Roasted Broccoli and Carrots served in a white ceramic bowl and photographed from the top.

Unlike other vegetable dishes that may 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.

Ingredients for Roasted Broccoli and Carrots

Roasted Broccoli and Carrots Ingredients on a granite surface.
  • 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: A quality extra-virgin olive oil will offer a richer flavor.
  • 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: Look for flat leaf parsley with bright green leaves without any signs of wilting or yellowing.
  • Kosher Salt and Freshly Ground Black Pepper
Roasted Broccoli and Carrots served in a white ceramic bowl and photographed from an angle.

Recipe Tips

  • Preheat the Oven: Make sure your oven is fully preheated to 425°F before adding the vegetables. This ensures even cooking and a nicely caramelized finish.
  • Even Spread: Arrange the broccoli florets and sliced carrots in a single layer on the baking sheet. Overcrowding can lead to steaming rather than roasting, which may result in softer, less crispy vegetables.
  • Herbs: For the best flavor, use fresh thyme and parsley. Dried herbs can work in a pinch, but the flavor won’t be as vibrant.
  • Stir Halfway: Don’t forget to stir the vegetables halfway through the roasting time. This promotes even cooking and browning.
  • Taste and Adjust: After adding the lemon juice and parsley, taste the dish and adjust the salt and pepper as needed before serving.
Roasted Broccoli and Carrots served in a white ceramic bowl and photographed from the top.

Recipe Options

  • Swap the oil with melted coconut oil, avocado oil or even sesame oil for a different flavor profile.
  • Replace thyme with fresh rosemary or oregano if you prefer.
  • For a touch of spice, add a pinch of red pepper flakes or cayenne pepper.
  • Use lime juice instead of lemon for a unique citrus kick.
  • Add a sprinkle of grated Parmesan cheese just before serving for a cheesy touch.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F oven for about 10 minutes. To reheat on the stovetop, warm the vegetables in a single layer in a nonstick skillet over medium heat until heated through. The microwave isn’t a good option here, as it can make the vegetables soggy.

Roasted Broccoli and Carrots served in a white ceramic bowl and photographed from the top.

Pair With

More Two-In-One Side Dish Recipes

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

5 from 1 vote
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Course: Side Dish
Cuisine: American
Calories: 180
Servings: 4 people
Elevate weeknight dinners or holiday meals with this two-in-one side dish that's as flavorful as it is versatile.


  • 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


  • 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.


Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 117mg | Potassium: 742mg | Fiber: 6g | Sugar: 7g | Vitamin A: 19867IU | Vitamin C: 114mg | Calcium: 98mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Ben | Havocinthekitchen says:

    5 stars
    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!

    1. Marissa Stevens says:

      Us too! Thanks so much, Ben.