Roasted potatoes, carrots, and broccoli are an easy and healthy side dish that’s perfect for weeknight dinners, holiday feasts, or meal prep. Oven roasted until golden, crispy, and full of flavor, this simple vegetable recipe is a delicious family favorite that pairs perfectly with chicken, beef, fish, or vegetarian meals.
These roasted potatoes, carrots, and broccoli are an easy and flavorful side dish that’s perfect for everything from busy weeknight dinners to holiday celebrations. Made with simple ingredients and roasted until perfectly golden and tender, this healthy vegetable recipe pairs beautifully with chicken, beef, pork, fish, or your favorite vegetarian main course. If you enjoy simple roasted vegetable recipes, you’ll also love Roasted Green Beans and Potatoes.
Naturally gluten-free and vegan, this roasted vegetable side dish is a great choice for family meals, potlucks, and festive gatherings. It’s easy to prepare, serves a crowd, and is always a hit at the dinner table. For more delicious side dish ideas, try Garlic and Rosemary Roasted Potatoes or Roasted Potatoes and Broccoli with Parmesan for another comforting and flavorful addition to your menu.
Ingredients
- Carrots – Peel or thoroughly scrub the carrots, then cut them into 1½-inch pieces for even roasting and a tender bite.
- Baby Potatoes – Use new potatoes or other small, firm potatoes. Scrub or peel them as desired, then halve or quarter them so they roast evenly.
- Broccoli – Cut the broccoli into bite-sized florets to ensure they become tender with slightly crispy edges.
- Olive Oil – A drizzle of olive oil helps the vegetables roast beautifully and develop a golden, crispy exterior. You can also use your preferred cooking oil.
- Seasonings – A flavorful blend of sea salt, garlic powder, dried rosemary, dried thyme, and freshly ground black pepper enhances the natural sweetness of the vegetables.
- Lemon Zest – Fresh lemon zest adds a bright, citrusy flavor that perfectly balances the savory herbs and roasted vegetables.
- Fresh Herbs (Optional) – Finish with chopped fresh thyme or parsley for a burst of color and fresh flavor before serving.
Instructions
Step 1
Wash and prepare the vegetables by cutting the potatoes into 1-inch chunks, slicing the carrots into 1½-inch pieces, and dividing the broccoli into bite-sized florets. Keeping the vegetables similar in size helps them roast evenly, resulting in tender centers and perfectly golden, crispy edges.
Step 2
In a small bowl, whisk together the olive oil, sea salt, garlic powder, dried rosemary, dried thyme, and black pepper until well combined. Set the seasoning mixture aside so it’s ready to coat the vegetables evenly before roasting.
Step 3
Add the potatoes and carrots to a large mixing bowl, then drizzle about two-thirds of the seasoned olive oil mixture over the top. Toss well until every piece is evenly coated, ensuring the vegetables are fully covered for maximum flavor and perfectly crispy, golden edges when roasted.
Step 4
Arrange the seasoned potatoes and carrots in a single, even layer on a large baking sheet. Leave a little space between the pieces to allow the hot air to circulate, helping the vegetables roast evenly and develop delicious golden, crispy edges instead of steaming.
Step 5
Place the broccoli florets in the same mixing bowl, then drizzle with the remaining one-third of the seasoned olive oil mixture. Toss until the broccoli is evenly coated, ensuring every floret is well seasoned and ready to roast until tender with lightly crisp, caramelized edges.
Step 6
Transfer the seasoned broccoli to the baking sheet with the partially roasted potatoes and carrots. Gently toss everything together, then spread the vegetables into a single, even layer. Return the pan to the oven and roast for 10 more minutes, stirring halfway through, until the vegetables are tender and beautifully caramelized with crispy, golden edges.
Step 7
Check that the potatoes and carrots are fork-tender with crispy, golden-brown edges. Once the vegetables are fully roasted, sprinkle them with fresh lemon zest and gently toss to combine. Taste and adjust the seasoning with additional sea salt and black pepper, if needed. Transfer the roasted vegetables to a serving bowl or platter, garnish with fresh thyme or chopped parsley if desired, and serve immediately while hot for the best flavor and texture.
Substitutions and Variations
Herbs
Fresh herbs are a wonderful way to add extra flavor and aroma to these roasted potatoes, carrots, and broccoli. Garnish the finished dish with fresh thyme for a classic pairing, or use chopped parsley for a bright, fresh finish. If you prefer, you can replace the dried thyme and rosemary in the recipe with 1 tablespoon of freshly chopped thyme and rosemary. Fresh sage is another delicious option, adding a warm, earthy flavor that pairs beautifully with roasted vegetables. Feel free to experiment with your favorite herbs to make this easy side dish your own.
Oil
Olive oil gives these roasted vegetables a rich flavor and helps them crisp up beautifully, but avocado oil is an excellent alternative thanks to its high smoke point. For an even richer taste, you can use melted butter or a combination of half butter and half olive oil. To keep this recipe completely vegan, simply use your favorite plant-based butter.
Make It Spicy
If you enjoy a little heat, add a sprinkle of crushed red pepper flakes before serving or finish the vegetables with a drizzle of chili oil or hot honey for a sweet and spicy twist. You can also customize the seasoning with smoked paprika or cayenne pepper for extra flavor.
Carrot Options
Regular carrots work perfectly in this recipe, and if the skins are thin, simply give them a good scrub instead of peeling. Baby carrots, rainbow carrots, or heirloom carrots are all great substitutes. If you’re using larger carrots, slice them into evenly sized pieces or quarter them lengthwise so they roast at the same rate as the potatoes and broccoli.
Broccoli Substitutions
Fresh broccoli is ideal, but frozen broccoli is a convenient alternative and can be roasted straight from frozen. You can also replace the broccoli with fresh cauliflower for a different flavor and texture, or use a combination of both vegetables for a colorful and delicious roasted vegetable medley.
Lemon
A sprinkle of freshly grated lemon zest adds a bright, citrusy finish that perfectly complements the savory roasted vegetables. If you prefer a slightly different flavor, lime zest is a delicious alternative. This garnish is completely optional, but it adds a refreshing touch that enhances the overall dish.
Add More Vegetables
This recipe is easy to customize with your favorite vegetables. Try adding cauliflower florets, onion wedges, green beans, bell peppers, or Brussels sprouts for extra color and variety. Just be sure to cut the vegetables into similar-sized pieces so they roast evenly alongside the potatoes, carrots, and broccoli.
Cheese Toppings
For an extra layer of flavor, finish the roasted vegetables with your favorite cheese just before serving. Crumbled feta or goat cheese adds a creamy, tangy contrast, while freshly grated Parmesan melts slightly over the warm vegetables for a rich, savory finish. These simple additions make this easy side dish even more delicious and perfect for special occasions or everyday meals.
Storage
Store the leftover oven roasted potatoes and vegetables in an airtight container in the fridge, for about to 4-5 days. The vegetables will not be as crispy after being stored and reheated, but still taste delicious! They will crisp up a little again if being reheated in the oven or air fryer.