Roasted Broccoli and Carrots

My Roasted Broccoli and Carrots recipe is a simple, healthy, and flavorful side dish. The combination of garlic, turmeric, and a hint of black pepper brings out the best in these vibrant veggies, I think you’re going to love it!

I’ve always believed that a great side dish can make any meal feel complete, and this roasted broccoli and carrots recipe is no exception. There’s something about the caramelized edges and natural sweetness that comes out when you roast these veggies that just hits the spot every time.

I often find myself making these as a side dish to just about anything, from a quick homemade pasta to a juicy piece of chicken.

Why I love this recipe

This nutrient-packed recipe comes together with simple ingredients and easy steps, making it both wholesome and approachable. The blend of garlic, turmeric, and a touch of pepper enhances the natural flavors of the broccoli and carrots, delivering amazing taste every time.

One of the best things about this dish is how versatile it is—you can switch up the seasonings or add a sprinkle of cheese or fresh herbs to keep it interesting and make it your own.

Love roasted veggies, try our Parmesan Roasted Cauliflower and Oven Roasted Bell Peppers.

Ingredients

• veggies – fresh broccoli and carrots
• olive oil – helps the seasonings stick to the vegetables
• seasonings – garlic powder, red pepper flakes, turmeric, salt and pepper

Step by step

1. Preheat the Oven: Set your oven to 425°F (220°C) and let it warm up.
2. Prepare the Vegetables: Into a large mixing bowl, place the broccoli florets and carrot slices.
3. Season the Vegetables: Pour olive oil over the veggies and sprinkle with garlic powder, red pepper flakes, salt, pepper, and turmeric. Toss everything thoroughly to make sure each piece is coated evenly.

1. Arrange on the Baking Sheet: Spread the seasoned vegetables out in a single layer on a baking sheet. Ensure there’s enough space between them to allow for even roasting.
2. Roast: Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir halfway through to ensure the vegetables cook evenly and achieve a nice golden-brown color.

Variations

While this recipe is already full of flavor, you can take it up a notch with a few simple changes. Spice it up with some cayenne pepper or more red pepper flakes.

If you want a touch of sweetness, drizzle honey or maple syrup over the veggies before roasting. Top with parmesan cheese or a squeeze of lemon juice if desired.

Serving suggestions

I love how this dish pairs so well with so many main courses. Whether it’s baked chicken tenderloins, pork chops, or oven-baked beef brisket, this is a great vegetable side dish to add to your meal. It also goes well with slow cooker au gratin potatoes or crispy smashed potatoes to round out your meal.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat in the oven at 350°F for about 5-10 minutes to bring back some of that crispiness.

If you try this recipe please comment and rate it below, I love hearing from you!

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