Roasted Broccoli and Carrots Recipe – Quick, Flavorful & Easy

Roasted Broccoli and Carrots are a weeknight hero for anyone trying to put something healthy on the table without overthinking it. These veggies aren’t just tossed in oil and roasted into oblivion—they’re dressed up with a crave-worthy combo of soy sauce, honey, ginger, garlic, and toasted sesame oil. In just under an hour (most of that is hands-off), you’ve got a veggie side dish that doesn’t feel like an afterthought.

Whether you’re balancing picky eaters or racing against the clock between soccer practice and dinner time, this roasted side is here to save your evening. What makes this even better? It’s easy to mix and match with proteins or grains you’ve already got going. Let’s be honest—any side dish that makes us feel like we’ve got our act together (even when we don’t) is a win in our book.

Table of Contents

What is Roasted Broccoli and Carrots?

Roasted Broccoli and Carrots is a simple, go-to veggie side dish that uses high heat to bring out the natural sweetness of carrots and that slightly crisp, nutty bite from broccoli. But this version? It’s not your average salt-and-pepper situation. We’re talking about tender carrots and broccoli caramelized in the oven, then bathed in a savory-sweet glaze of soy sauce, honey, garlic, and a whisper of ginger.

It’s finished with toasted sesame oil for a rich, warm flavor that makes the whole thing pop. Think of it as your everyday veggies wearing their date-night outfit. It walks the line between comfort and flavor adventure, perfect for pairing with almost anything. Whether you’re roasting a chicken, grilling some shrimp, or tossing tofu into a pan, this dish fits right in—no fuss, no stress.

Reasons to Try Roasted Broccoli and Carrots

There are a lot of reasons you’ll want this Roasted Broccoli and Carrots recipe in your back pocket. First off, it’s ridiculously easy. We’re talking minimal chopping, no special equipment, and ingredients you probably already have in your pantry. Second? It’s flavor-packed. That soy-honey-ginger combo brings out the natural sweetness of the veggies without overpowering them. It’s like your taste buds get a hug and a high-five at the same time.

Bonus: this dish is naturally gluten-free (just use tamari!) and vegetarian, making it a safe bet when cooking for a crowd. And the leftovers? Just as good. Pop them into a stir-fry or throw them into a grain bowl the next day. If you’re looking for a way to get the kids—or let’s be honest, yourself—to eat more veggies without feeling like you’re “being good,” this is your answer.

Ingredients Needed to Make Roasted Broccoli and Carrots

• 2 heaping cups broccoli florets (about 12 oz or 340 grams)
• 1 pound carrots, peeled and chopped into ½-inch pieces
• 4 large cloves garlic, minced
• 2 tablespoons avocado oil (olive oil works too)
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce (or tamari for gluten-free option)
• 1 teaspoon rice vinegar
• 1 teaspoon ground ginger
• 2 tablespoons toasted sesame oil (divided – 1 tbsp for roasting, 1 tbsp to finish)
• Black pepper, to taste
• Optional: sesame seeds and chopped parsley for garnish

Instructions to Make Roasted Broccoli and Carrots

Roasted Broccoli and Carrots are a dream to make—no culinary degree required. Follow this step-by-step breakdown to get perfectly caramelized veggies every single time.

Preheat Your Oven to 400°F

First things first—get your oven nice and hot. That 400°F heat is key for getting those toasty, crispy edges we all secretly live for. Line a large baking sheet with parchment paper to keep cleanup painless (because no one wants to scrub a sheet pan on a weeknight).

Chop and Prep the Veggies

In a large mixing bowl, combine your broccoli florets and peeled, chopped carrots. Try to chop everything into relatively equal sizes—this keeps the roasting even and your sanity intact. Toss in the minced garlic, too. If your garlic tends to burn, feel free to mince it a bit larger or even throw in whole smashed cloves for a milder flavor.

Toss with the Flavor Bomb

Add the avocado oil, soy sauce, honey, rice vinegar, ground ginger, and 1 tablespoon of the toasted sesame oil to the bowl. Now, get in there and give everything a good toss. Make sure each veggie gets a shiny coat of this sweet-savory goodness. Pro tip: Use your hands or a large spoon to really move things around. The goal here is flavor in every bite.

Spread It All Out

Transfer your veggies to the lined baking sheet. Don’t just dump them—spread them into a single layer with a little space in between. Crowding leads to steaming, not roasting, and we’re not here for soggy carrots. You want those crispy, golden bits, and that only happens with breathing room.

Roast to Golden Perfection

Pop the tray into the oven and roast for about 30 minutes. Around the halfway mark (15 minutes in), give the veggies a toss. This is crucial for even cooking and browning. If your oven has hot spots (don’t they all?), rotate the pan too.

Finish with a Flavor Hit

When your veggies are beautifully roasted and fork-tender, pull them out and drizzle with the remaining tablespoon of toasted sesame oil. This last-minute touch adds a layer of warmth and aroma that ties everything together. Want to get fancy? Sprinkle on some sesame seeds and chopped parsley for a pop of color and crunch.

Serve It Up

Serve immediately while everything’s hot and glistening. Or let them cool and toss into your meal prep containers—they reheat like a dream. Either way, pat yourself on the back. You just made a killer veggie side in under an hour.

What to Serve with Roasted Broccoli and Carrots

This Roasted Broccoli and Carrots dish plays well with just about anything. Craving something protein-packed? It’s a fantastic side to baked salmon, grilled chicken, seared steak, or even a slab of crispy tofu. Want to keep the Asian-inspired vibes going? Pair it with jasmine rice, sesame noodles, or even these sticky garlic chicken noodles for a full-on flavor party. On a cozy night, it would be dreamy alongside this garlic butter beef and spinach tortellini or some baked tofu for a veggie-packed feast. Feeling light? Try it with a fresh apple feta spinach salad or a rainbow orzo salad for a colorful lunch.

Key Tips for Making Roasted Broccoli and Carrots

Roasting veggies might be straightforward, but a few smart tweaks can make your Roasted Broccoli and Carrots go from “meh” to mouthwatering. First, make sure your veggies are dry—wet broccoli = steamed broccoli. Second, don’t crowd the pan. If you need to, use two baking sheets. Want crispier edges? Crank up the heat slightly in the last few minutes, but watch closely! If garlic tends to burn in your oven, consider stirring it in halfway through roasting. And always toss the veggies well with your seasoning mix—if it looks like you’ve got a saucy puddle in the bowl, you’re doing it right. The balance of honey and soy sauce makes everything caramelize beautifully, but don’t skip that final drizzle of toasted sesame oil. It adds a rich, nutty finish that brings the dish together in the best way.

Storage and Reheating Tips for Roasted Broccoli and Carrots

Leftovers of this Roasted Broccoli and Carrots recipe are just as dreamy the next day. Once cooled, store them in an airtight container in the fridge for up to three days. Reheating is easy—microwave for a minute or two, toss them in a hot skillet, or pop them back in the oven at 375°F until warmed through. If you’re meal prepping, these veggies are perfect for grain bowls, stir-fries, or tossed into a wrap with hummus and chicken. Pro tip: they actually taste great cold, too—like a roasted veggie salad. Just add a little vinaigrette or toss them into your crispy rice salad for texture and color. Want to freeze them? Technically, you can, but roasted broccoli and carrots are at their best fresh or within a few days. Freezing can make them a bit mushy.

FAQs

Can I make this without honey? Absolutely! Maple syrup is a great swap for a vegan version.
Can I use frozen broccoli or carrots? You can, but fresh works best for that perfect caramelization. If using frozen, thaw and pat dry first.
What’s the best oil to use? Avocado oil is neutral and high-heat friendly, but olive oil works well too.
Is this dish kid-friendly? Yep! The sweet-savory flavor often wins over even the veggie skeptics.
Can I make this spicier? Sure! Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce mix.
Do I need to peel the carrots? It’s up to you. Just make sure they’re scrubbed clean if you skip the peel.

Final Thoughts

Roasted Broccoli and Carrots isn’t just another side dish—it’s your new weeknight secret weapon. It’s the dish that shows up when your fridge is half-empty, your day’s been too long, and you just want something healthy without making a mess. It’s flavorful, flexible, and downright delicious. Once you make it, you’ll be coming back again and again. Whether you’re serving it with cheesy beef enchiladas for a fusion twist or keeping things light with a zesty Italian pasta salad, this side dish earns its place at the table. Try it tonight, and don’t be surprised if it steals the spotlight.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print