This 5-ingredient roasted broccoli and carrots sheet pan makes the perfect, easy to put together weeknight side dish. Combine fresh broccoli and baby carrots with oil, Parmesan cheese, and red pepper flakes, and then season to perfection. This fuss-free recipe is great as a side or in a roasted veggie bowl.
Slightly charred broccoli and sweet roasted carrots that still have a bit of bite to them are where it’s at for me. This recipe is one of the easiest ways to get tasty vegetables onto your dinner plate. Seriously, it’s so easy, I’ve been making it for years!
The combination of a bunch of fresh broccoli (cut into bite-sized pieces) and prepared carrots that are drizzled with olive oil, sprinkled with Parmesan cheese, and lightly dusted with red pepper flakes makes a really flavorful dish.
Not into spice like I am? Feel free to skip the red pepper flakes if you really don’t like any amount of spice, but I think they’re really nice here.
I could eat this roasted broccoli and carrots on my own, by the sheet pan, but they’re also really great as a side dish. You could serve this in a grain bowl, as a side for Instant Pot Brown Rice, or with sun-dried tomato pasta.
About the Ingredients
- Keep it simple with just fresh broccoli and carrots. I like to cut the broccoli into smaller pieces. If using baby carrots, keep them whole.
- Flavor: some olive oil, some Parmesan cheese for salty and savoriness, and some red pepper flakes for a touch of spice. Season with salt and pepper and that’s it.
About Olive Oil
It is really easy to quickly increase the calories in vegetable dishes like roasted broccoli and carrots by adding oil. The oil is the highest-calorie single ingredient in this recipe. I’m fine with that because I like eating the healthy fats in olive oil. If you want a lower fat, lower calorie vegetable dish then cut back on the oil. Fat delivers flavor so I wouldn’t recommend completely omitting it.
Substitutions
Don’t want either the broccoli or carrots? Swap in another vegetable that you like. You could use cauliflower in place of the broccoli or the carrots. Green beans would be nice here.
Root vegetables take a lot longer to cook so if you’re into that check out my Roasted Vegetables recipe that uses two sheet pans and staggered cooking times for perfectly cooked vegetables.
Best Tip
Line your baking sheet with aluminum foil for easier clean-up.
How to Roast Broccoli and Carrots
- Preheat the oven to 400°F (205°C).
- Line a baking sheet with aluminum foil for easier clean-up. (You can skip this if you prefer not to use aluminum foil or you can use parchment paper on top of aluminum foil.)
- Cut the broccoli florets into bite-sized pieces.
- In a large bowl, mix together the broccoli and carrots.
- Drizzle the olive oil over. Toss.
- Scatter the Parmesan cheese and red pepper flakes and toss again. If you want to use a different seasoning, try something like my everyday seasoning or Greek seasoning.
- Spread vegetables onto the sheet pan.
- Season with salt and pepper.
- Bake for about 25 minutes.
- Serve immediately. Store leftovers in the fridge for about 3 days.
What to Serve with Roasted Broccoli and Carrots
If you’re looking for a weeknight meal, I like to serve these vegetables as part of a grain bowl or with a starch and protein. Try Greek Lemon Potatoes, Boursin Pasta, Creamy Dill Chicken, Instant Pot Bourbon Chicken, Honey Bourbon Meatballs, or baked hot Honey Chicken.
More Side Dish Recipes
Recipes FAQs
Broccoli contains vitamins such as C + K, minerals, protein, and fiber. Broccoli also contains antioxidants
Roasted Broccoli and Carrots Recipe
Equipment
Ingredients
- 1 lb broccoli cut into bite-sized florets
- 1 lb carrots whole baby carrots
- ¼ cup Parmesan cheese
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Optionally, line a baking sheet with aluminum foil for easier cleanup.
- Add the broccoli and carrots to a large mixing bowl. Drizzle oil on the vegetables and mix.
- Sprinkle the parmesan cheese and red pepper flakes over and mix again.
- Add vegetables to the sheet pan, spread them out and season them.
- Bake for about 25 minutes. Serve immediately.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
