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Easy Sheet Pan Roasted Broccoli and Carrots
Jenna Parker

Easy Sheet Pan Roasted Broccoli and Carrots

Elevate your weeknight dinner with this simple, nutrient-dense side dish. By roasting fresh broccoli and carrots at a high temperature, you achieve perfect caramelization and crispy, charred edges that turn basic vegetables into a flavor-packed experience. This naturally gluten-free and low-carb recipe is designed for busy professionals, requiring minimal cleanup and delivering maximum health benefits including high doses of Vitamin C and beta-carotene. Perfectly suited for keto, paleo, or vegetarian lifestyles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 115
Ingredients Method Notes

Ingredients
  

  • 4 cups broccoli florets
  • 3 large carrots, peeled and cut into 2-inch sticks
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red chili flakes
  • 2 tablespoons grated parmesan cheese (optional)
  • 1 tablespoon fresh parsley, chopped

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place the broccoli florets and carrot sticks onto a large rimmed baking sheet.
  3. Drizzle the vegetables with olive oil.
  4. Sprinkle with salt, pepper, Italian seasoning, garlic powder, and red chili flakes.
  5. Toss the vegetables well using tongs or your hands to ensure an even coating of oil and spices.
  6. Spread the vegetables in a single, even layer across the pan to ensure proper roasting.
  7. Roast in the preheated oven for 20-25 minutes, tossing halfway through, until carrots are tender and broccoli is charred.
  8. Remove from oven and immediately garnish with optional parmesan and fresh parsley before serving.

Notes

Ensure you do not crowd the baking sheet, as this will cause the vegetables to steam rather than roast. For a dairy-free version, simply omit the parmesan cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.