Roasting broccoli and carrots takes about 20 to 25 minutes in a 425°F oven, depending on how you cut them.
That’s the quick answer to how long to roast broccoli and carrots, but there’s a little more to it if you want them perfectly tender with crispy edges.
In this post, we’ll break down exactly how long to roast broccoli and carrots, how to prep them, and a few tips so they come out golden every single time.
Let’s get right into it.
How Long to Roast Broccoli and Carrots Together
When you roast broccoli and carrots together on the same sheet pan, the total time is usually 20 to 25 minutes at 425°F (220°C).
The trick is cutting them so they finish at the same time, since carrots are denser and take longer than broccoli florets.
Here’s how to nail the timing so neither veggie ends up soggy or burnt.
1. Cut Carrots Smaller Than Broccoli
Carrots are tough and dense, so they need a head start in the oven.
Cut your carrots into thin sticks or half-moon slices about ¼ inch thick.
Broccoli florets, on the other hand, are softer and roast fast, so keep them on the larger side.
This way, both veggies finish roasting at around the same 20 to 25 minute mark.
2. Give Carrots a 5-Minute Head Start
If your carrot pieces are on the thicker side, toss them on the pan first and roast them solo for 5 minutes.
Then pull the pan out, add the broccoli, and roast everything together for another 15 to 20 minutes.
This head start method is one of the easiest ways to roast broccoli and carrots evenly without one turning to mush.
3. Keep the Oven at 425°F
High heat is your best friend when roasting broccoli and carrots.
At 425°F, the carrots caramelize and the broccoli edges get those crispy, slightly charred bits everyone loves.
Anything lower than 400°F tends to steam the veggies instead of roasting them, leaving you with a soft, bland result.
4. Spread Them in a Single Layer
Crowding the pan is the number one reason roasted broccoli and carrots come out mushy.
If the veggies are piled on top of each other, they release moisture and steam instead of roasting.
Use a large sheet pan and spread everything into one even layer with a little space between pieces.
5. Flip Halfway Through
Around the 12-minute mark, give the broccoli and carrots a quick stir or flip with a spatula.
This helps them brown evenly on all sides and prevents any pieces from burning on the bottom.
Once you flip, roast for another 8 to 13 minutes until the carrots are fork-tender and the broccoli tips are crispy.
How to Prep Broccoli and Carrots for Roasting
Good prep makes a huge difference in how long to roast broccoli and carrots and how tasty they turn out.
Here’s a simple routine that works every time.
1. Wash and Dry Thoroughly
Rinse your broccoli and carrots under cold water, then pat them completely dry with a towel.
Any leftover water on the surface will steam the veggies in the oven instead of roasting them.
Dry veggies = crispy, caramelized edges.
2. Cut Into Uniform Pieces
Aim for carrot sticks around ¼ inch thick and broccoli florets that are roughly the same size.
Uniform pieces cook at the same rate, so you won’t end up with burnt broccoli and raw carrots.
3. Toss With Oil and Seasoning
Coat everything with 2 to 3 tablespoons of olive oil, plus salt, black pepper, and garlic powder.
You can also add paprika, onion powder, or a squeeze of lemon juice after roasting for extra flavor.
Just don’t skip the oil, since it helps the veggies crisp up and keeps the seasoning stuck to every piece.
Tips for Perfect Roasted Broccoli and Carrots
A few small tweaks can take your roasted broccoli and carrots from good to amazing.
Keep these tips in mind the next time you fire up the oven.
1. Preheat Fully Before Roasting
Let your oven come all the way up to 425°F before sliding the pan in.
A fully preheated oven gives you that instant blast of heat that crisps the outside of the broccoli and carrots.
2. Use Parchment Paper or Foil
Line your sheet pan with parchment paper or foil for easy cleanup and to stop the veggies from sticking.
This also helps them roast broccoli and carrots evenly without burning on the bottom.
3. Add Broccoli Later If You Like It Crispier
If you love super crispy broccoli, add it to the pan about 10 minutes after the carrots go in.
That way the carrots get tender while the broccoli keeps a little bite and a toasty, charred finish.
4. Taste and Adjust Seasoning at the End
Once out of the oven, taste a piece and add more salt, pepper, or a sprinkle of parmesan if needed.
A little lemon zest or red pepper flakes also brightens up roasted broccoli and carrots beautifully.
So, How Long to Roast Broccoli and Carrots?
Roasting broccoli and carrots takes about 20 to 25 minutes at 425°F, with a quick flip halfway through.
Cut the carrots smaller than the broccoli, spread everything in a single layer, and give the carrots a short head start if needed.
Follow those steps and you’ll know exactly how long to roast broccoli and carrots so they come out tender, caramelized, and full of flavor every time.