Dinner

Roasted Broccoli and Carrots with Parmesan and Italian Seasoning Recipe

BySimon Carel December 25, 2025December 25, 2025

Introduction

Roasted broccoli and carrots make a simple, flavorful side dish perfect for any meal. With a blend of savory seasonings and a touch of parmesan, this recipe brings out the natural sweetness and crisp-tender texture of the vegetables.

A metal baking tray filled with roasted broccoli and carrot sticks, both charred lightly and showing bright green and orange colors, scattered over the tray with small bits of seasoning and garlic. A white bowl filled with light yellow cheese flakes is placed on the top left of the tray. Another white bowl on the bottom right holds fresh green parsley leaves. The tray rests on a gray and white striped cloth on a white marbled surface, with some cheese flakes scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium carrots (about 1 lb, peeled and sliced in half, then cut into 2-inch sticks)
1 lb broccoli florets (chopped)
2 tablespoons olive oil
1/2 teaspoon salt
Fresh cracked black pepper to taste
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon red chili flakes
1/3 cup grated parmesan cheese (optional for topping)
Fresh chopped parsley for topping

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: Prepare the carrots and broccoli by peeling and slicing the carrots, then chopping the broccoli into florets. Place them in an even layer on a large rimmed sheet pan.
Step 3: Drizzle the olive oil over the vegetables. In a small bowl, mix together the salt, black pepper, Italian seasoning, garlic powder, and red chili flakes. Sprinkle this seasoning evenly over the vegetables and toss gently to coat.
Step 4: Roast in the oven for 25 to 30 minutes, flipping the vegetables halfway through. The carrots should be tender and both vegetables should have some golden caramelized edges.
Step 5: Remove from the oven and, if desired, sprinkle the parmesan cheese over the hot vegetables. Garnish with fresh chopped parsley and serve warm.

Tips & Variations

For a nuttier flavor, try adding a sprinkle of toasted pine nuts or almonds before serving.
Substitute the Italian seasoning with fresh herbs like thyme or rosemary for a different aroma.
If you prefer less heat, reduce or omit the red chili flakes.
Adding a squeeze of fresh lemon juice just before serving brightens the flavors.

Storage

Store any leftover roasted broccoli and carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain their texture. Avoid overheating to keep the vegetables from becoming mushy.

How to Serve

The image shows roasted broccoli florets and carrot sticks scattered on a white marbled textured surface, with a dark wooden spatula lifting a small bunch of the vegetables. The broccoli is bright green with some crisp, darkened edges while the carrot sticks are vivid orange with browned grilled marks. Small flakes of seasoning and fresh chopped herbs are sprinkled over the vegetables, adding texture and color contrast. The scene looks rustic and fresh with the vegetables evenly spread around, highlighting their vibrant colors and roasted texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli or carrots for this recipe?

Fresh vegetables yield the best texture and flavor when roasting, but you can use thawed frozen broccoli or carrots. Pat them dry thoroughly to avoid excess moisture before roasting.