Herb-Roasted Carrots & Broccolini
A simple sheet-pan side that works for holidays and busy weeknights alike.
These herb-roasted carrots and broccolini are one of those sides I make on repeat.
They show up on holiday tables, but they’re just as likely to be a weeknight dinner move when I’ve already grabbed meat from Trader Joe’s or Whole Foods.
I toss everything on a sheet pan, pop it in the oven, and walk away — and they always turn out delicious.
They pair especially well with slow-braised meats (like my short ribs), but honestly, they hold their own with almost anything. And the real win? Even the baby eats them 🙌🏾.
Simple, hands-off, and reliably good — exactly how I like my sides.
If you love this, check out my Holiday Catalogue — a curated collection of cozy recipes, festive details, and simple ideas to make the winter holidays feel warm without the overwhelm.
Prep Time: 5 minutes
Cook Time: 25-28 minutes
Serves: 3-5 servings
Ingredients
1½–2 lbs carrots, peeled and halved lengthwise
1 bunch broccolini, ends trimmed
3–4 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
Herb Blend
1 tbsp dried thyme
1 tbsp dried rosemary, lightly crushed
½ tsp dried oregano or herbes de provence
1 tsp garlic powder
1 tsp sage (for carrots only)
Optional
¼ tsp red pepper flakes
¼ tsp smoked paprika or paprika
Instructions
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Pat dry washed carrots and broccolini and add them to the baking sheet.
Drizzle with olive oil and sprinkle generously with salt, pepper, and the full herb blend.
Toss with your fingers and arrange each item flat, minimizing overlapping to prevent an uneven roast.
Roast in the oven for 25-28 minutes.
Tip: For deeper browning, move to the top rack for the last 5 minutes.
Vegetables are done when:
Carrots are tender with caramelized edges
Broccolini is fully cooked with lightly crisp tips
You should be able to cut into both with a fork
Enjoy!
With Love,
Ambyr