Tender broccoli, cauliflower, and sweet carrots are roasted with garlic and seasonings until browned around the edges. This easy roasted broccoli and cauliflower recipe comes together on one sheet pan with minimal prep. It's a simple vegetable side dish for weeknight dinners or meal prep.
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Roasted broccoli and cauliflower is an easy sheet-pan side dish, and I like adding carrots for extra sweetness and color. The cold weather always inspires me to roast a big batch of these vegetables as an easy way to add more vegetables to my meals. They're especially delicious with roast beef or chicken and make a great vegetable side for Thanksgiving.
After making this dish many times, I've found that starting with dry vegetables, giving them enough room on the pan, and roasting at 425°F helps them brown around the edges instead of steam.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Cauliflower: Cut into evenly sized florets so they roast evenly.
- Broccoli: Cut into evenly sized florets. Broccolini also works.
- Carrots: Cut into evenly sized pieces so they become tender by the time the broccoli and cauliflower are browned.
- Fresh Garlic
Oil & Seasonings
- Extra Virgin Olive Oil: Avocado oil also works.
- Garlic Powder
- Onion Powder
- Salt
- Black Pepper
Expert Tips
- Dry the vegetables thoroughly so excess moisture doesn't cause them to steam.
- Cut everything evenly so the vegetables cook at roughly the same rate.
- Don't overcrowd the pan so the vegetables can brown around the edges.
- Rub in the seasonings with clean hands so every piece is evenly coated with oil and seasonings.
Instructions
Below are step-by-step instructions on how to make roasted broccoli and cauliflower:
- Preheat the oven: Preheat the oven to 425°F.
- Season the vegetables: Add the cauliflower, broccoli, and carrots to a large baking sheet. Sprinkle with the fresh garlic, garlic powder, onion powder, salt, and black pepper.
- Coat with oil: Drizzle the olive oil over the vegetables. Using clean hands, rub the oil and seasonings into the vegetables until every piece is evenly coated. Spread them into a single layer without overcrowding the pan.
- Roast the vegetables: Roast for about 40 minutes, undisturbed, until the vegetables are fork-tender and browned around the edges.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: I don't recommend freezing because the vegetables can become mushy after thawing.
- Reheating: Reheat in a large skillet over medium heat for about 5 minutes or microwave for 1-2 minutes until hot.
Variations
- Spicy and herby: Add red pepper flakes and dried rosemary with the seasonings before roasting.
- Cheesy and vegan: Evenly sprinkle nutritional yeast over the vegetables immediately after roasting.
Pairing Suggestions
Serve these simple roasted vegetables with:
- Steamed Rice: The mild, fluffy rice balances the savory roasted vegetables.
- Grilled Chicken: The juicy chicken adds protein for a more complete meal.
- Garlic Bread: The crisp, buttery bread complements the tender roasted vegetables.
FAQ
The vegetables may have been wet or crowded on the pan, causing them to steam instead of roast. Dry them thoroughly and spread them out in a single layer with space between the pieces.
Yes. Air fry the seasoned vegetables in a single layer at 400°F for about 15 minutes, shaking the basket halfway through. Cook in batches if needed.
I don't recommend frozen vegetables for this recipe because they release more moisture as they roast, resulting in softer vegetables with less browning. Fresh broccoli and cauliflower will give you the best texture.
More Like This
Check out my other vegetable recipes:
📖 Recipe
Easy Roasted Broccoli and Cauliflower
Ingredients
- 1 head cauliflower cut into bite-sized florets
- 2 small crowns broccoli cut into bite-sized florets
- 2 medium carrots cut into ¾-inch-long pieces
- 3 garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoon extra virgin olive oil or avocado oil
Instructions
- Preheat the oven to 425°F.
- Add the cauliflower, broccoli, and carrots to a large baking sheet. Sprinkle with the fresh garlic, garlic powder, onion powder, salt, and black pepper.
- Drizzle the olive oil over the vegetables. Using clean hands, rub the oil and seasonings into the vegetables until every piece is evenly coated. Spread them into a single layer without overcrowding the pan.
- Roast for about 40 minutes, undisturbed, until the vegetables are fork-tender and browned around the edges.
Nick
This was so simple and delicious. Will be making again.
Molly
OMG this was sooo good and I love the garlicky flavour in this dish! Definitely will be having this again!