Roasted Broccoli and Carrots Recipe – Easy Oven-Baked Side Dish

Last Updated on 4 months by Neha Deshmukh

Roasted Broccoli and Carrots Recipe – Easy Oven-Baked Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, healthy side dishes that actually taste good. This roasted broccoli and carrots recipe is a total winner. It’s become a regular in my kitchen – quick to throw together, and seriously satisfying. I first made this when I was trying to sneak more veggies into my family’s meals, and it was an instant hit! Let’s get roasting.

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. Roasting brings out the natural sweetness of both the broccoli and carrots, and the oregano adds a lovely aromatic touch. It’s a fantastic way to enjoy vegetables, even if you (or someone you’re cooking for!) aren’t usually a huge fan. Plus, it’s ready in under 45 minutes – perfect for busy weeknights!

Ingredients

Here’s what you’ll need:

• 10-15 baby carrots
• 2 heads of broccoli
• 2 tsp oregano
• 2 tsp olive oil
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh broccoli and carrots really makes a difference – they have a better texture and flavour than frozen.

Olive oil is key here. A good quality extra virgin olive oil will add a lovely richness. Don’t skimp!

And oregano? Oh, the aroma when it roasts is just heavenly. It fills the kitchen with such a warm, inviting scent. You can use dried, but fresh oregano really elevates the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Give the broccoli and carrots a good wash. Cut the broccoli into medium-sized florets and lightly peel the baby carrots. Pat everything dry with a clean kitchen towel – this helps them get nice and crispy in the oven.
3. In a large bowl, combine the broccoli, carrots, olive oil, oregano, salt, and pepper. Toss everything together until the veggies are evenly coated. Don’t be shy – make sure every piece gets a little love!
4. Spread the vegetables in a single layer on the prepared baking sheet. Overcrowding will steam them instead of roast, so give them some space.
5. Drizzle with a little extra olive oil if you like, and pop the baking sheet into the oven.

6. Roast for 30 minutes, or until the vegetables are lightly charred and tender-crisp. Keep an eye on them towards the end to prevent burning.

7. Remove from the oven and serve immediately!

Expert Tips

Want to take your roasted broccoli and carrots to the next level? Here are a few tips I’ve learned over the years:

• For perfect char: Crank up the oven temperature to 200°C (400°F) for the last 5-10 minutes of roasting.
• Preventing burning: If the broccoli starts to brown too quickly, cover the baking sheet loosely with foil.
• Even cooking: Make sure the vegetables are cut into roughly the same size pieces so they cook evenly.

Variations

This recipe is super versatile! Here are a few ways to switch things up:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your olive oil if you’re being super strict.
• Spice Level Adjustment: My friend loves a little heat, so I often add a pinch of red chili flakes to the mix. About ¼ tsp does the trick!
• Festival Adaptation: This makes a fantastic side dish for Thanksgiving or Christmas. I sometimes add a sprinkle of rosemary for a festive flavour.

Serving Suggestions

These roasted veggies are amazing with so many things!

• They pair beautifully with grilled chicken or fish.
• They’re also a great addition to a larger vegetarian meal, alongside quinoa or lentils.
• Serve with a side of hummus or tzatziki for a healthy and delicious snack.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispness.

FAQs

1. Can I roast other vegetables alongside broccoli and carrots?

Absolutely! Brussels sprouts, bell peppers, and sweet potatoes all roast beautifully with these. Just adjust the cooking time accordingly.

2. What’s the best way to clean and prepare broccoli for roasting?

Give it a good rinse, then cut the florets into bite-sized pieces. Make sure it’s completely dry before tossing with the oil and seasonings.

3. Can I use dried oregano instead of fresh? What’s the conversion?

Yes, you can! Use 1 tsp of dried oregano for every 1 tbsp of fresh.

4. How do I know when the vegetables are perfectly roasted?

They should be tender-crisp and slightly charred around the edges. A fork should easily pierce a carrot, and the broccoli should be bright green and slightly browned.

5. Can this be made ahead of time? If so, how?

You can prep the veggies (wash, chop, and toss with oil and seasonings) a few hours ahead of time. Store them in the fridge until you’re ready to roast.