Roasted Carrots and Broccoli with Lemon and Herbs
If you are looking for an easy way to get some tasty veggies on your plate, you can’t go wrong with this delicious roasted broccoli and carrots recipe. Seasoned with lemon, herbs and garlic, this vegetable side dish takes minutes to make.
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Roasted veggies are such an easy way to get some goodness on your plate. These roasted carrots with broccoli require very little work and are a great accompaniment to your favorite main dish.
Roasted with lemon and seasonings, they are fresh and zingy and roasting brings out the natural sweetness of the carrots.
Be sure to try my Roasted Carrots and Brussels Sprouts and Maple Mustard Roasted Carrots too!
Why you will love this recipe!
- So easy: It takes minutes to prep this recipe and the cooking time is hands off, leaving you free to get on with the rest of the meal.
- Versatile: This is a great go to vegetable side dish that will work well with all kinds of main dishes.
- Simple ingredients: This budget friendly side dish is made with everyday ingredients, and you’ll likely have a lot of things in your pantry already.
- Dietary info: This recipe is vegetarian and gluten-free. It can easily be made vegan and dairy-free.
Ingredients and Notes
- Carrots: I love to use baby carrots for this recipe as there is no prep needed. Just toss them in the seasonings and roast.
- Broccoli: One head of broccoli cut into florets.
- Oil: Use a neutral flavored oil with a high smoke point such as canola, vegetable or avocado.
- Lemon Juice: Use fresh lemon juice for the zingiest flavor.
- Seasonings: Salt, black pepper, garlic powder, onion powder, Italian seasoning.
- Parmesan cheese: Optional, but once roasted I like to sprinkle a little shredded parmesan on top to serve.
How to roast carrots and broccoli
Be sure to scroll down for the full recipe!
- Mix together the oil, lemon juice and herbs.
- Add the carrots and broccoli florets to a large mixing bowl and toss in the oil and seasoning blend.
- Spread in a single layer on a parchment paper or foil lined baking sheet.
- Roast til tender and crisp.
- Sprinkle with a little parmesan to serve.
Serving Suggestions
This easy side dish is quick enough to make to serve up with your favorite weeknight meals, but it also lends itself well to fancier dinners like Easter, Thanksgiving and Christmas. The lemon flavors work particularly well with chicken and fish. Try it with some of these favorites:
- Chicken and Orzo Pasta Bake
- Air Fryer Salmon Skewers
- Caprese Stuffed Chicken
- Honey Lemon Baked Salmon
Make Ahead and Storage
Once you have made your roasted carrots and broccoli, it is best to serve them straight away. If you do have leftovers, they will keep well in the fridge for a couple of days. You can reheat them in the oven at 400f / 220c for a few minutes to warm them through.
Frequently Asked Questions
Yes, you can use regular carrots in this recipe. Peel and slice them and follow the recipe as written.
Yes, this is a great recipe to make in the air fryer. Cook them at 400F / 220c for 15 to 18 minutes, shaking the basket once way through cooking.
Yes you can. As the frozen vegetables contain more water, it is best to half the amount of oil and lemon juice used so that they don’t get soggy. They will take longer to cook compared to fresh, around 30 minutes.
More Roasted Vegetable Recipes
Roasted Carrots and Broccoli with Lemon and Herbs
Ingredients
- 12 ounces baby carrots (340g)
- 1 head broccoli cut into florets
- 3 tablespoons oil
- juice of 1 lemon
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Optional
- ¼ cup shredded parmesan (4 tablespoons)
Instructions
- Preheat the oven to 400F / 220c.
- Place the carrots and broccoli in a large mixing bowl.12 ounces baby carrots, 1 head broccoli
- In a small bowl, mix together the oil, lemon and seasonings.3 tablespoons oil, juice of 1 lemon, ¼ teaspoon black pepper, ½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning
- Pour the oil and lemon over the vegetables and mix well.
- Line a baking sheet with parchment paper or foil. Spread the vegetables in an even layer on the baking sheet.
- Place in the oven and roast for 20 minutes, flipping over halfway through cooking. Cook til tender.
- Remove from the oven, sprinkle with parmesan cheese (if using) and serve.¼ cup shredded parmesan
