20 Flavorful Broccoli and Carrot Recipes Healthy

Looking for fresh ways to turn broccoli and carrots into delicious, healthy meals? Whether you’re craving quick weeknight dinners, cozy comfort food, or vibrant seasonal dishes, these 20 flavorful recipes will make these humble veggies the star of your plate. From stir-fries to soups and everything in between, get ready to fall in love with broccoli and carrots all over again—let’s dive in!

Garlic Roasted Broccoli and Carrot Medley

This vibrant veggie side dish is a weeknight hero—simple enough for busy days but packed with enough garlicky goodness to feel special.

Ingredients:

• 4 cups broccoli florets (about 1 large head)
• 3 large carrots, sliced into 1/2-inch coins
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss broccoli and carrots with 3 tbsp olive oil, 4 minced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using) until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway, until edges are crispy and carrots are tender.
4. Drizzle with 1 tbsp lemon juice right before serving.

The high heat caramelizes the garlic into savory golden bits while keeping the veggies crisp-tender—no sad, soggy broccoli here!

Tip: For extra crunch, sprinkle with grated Parmesan or toasted almonds after roasting.

Creamy Broccoli and Carrot Soup

This velvety soup is a hug in a bowl—nutritious, comforting, and packed with vibrant flavor thanks to sweet carrots and fresh broccoli.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets (about 1 large head)
• 2 cups peeled and chopped carrots (about 3 medium)
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add broccoli florets, chopped carrots, and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15–18 minutes, until vegetables are fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Simmer for 2 more minutes.

The nutmeg adds a subtle warmth that makes this soup feel extra cozy, while the cream gives it a luxuriously silky finish.

Tip: For a lighter version, swap heavy cream with coconut milk—it’ll add a hint of sweetness that pairs beautifully with the carrots.

Broccoli and Carrot Stir-Fry with Sesame Seeds

This vibrant stir-fry is a weeknight hero—quick, crunchy, and packed with nutty sesame flavor that’ll make even veggie skepters reach for seconds.

Ingredients:

• 2 cups broccoli florets (about 1 small head)
• 1 large carrot, julienned (about 1 cup)
• 2 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add broccoli and carrot; stir-fry for 4–5 minutes until crisp-tender.
2. Push veggies to one side. Add garlic and ginger to the empty space; cook for 30 seconds until fragrant, then mix into vegetables.
3. Pour in soy sauce, honey, and red pepper flakes (if using). Toss everything together and cook for 1 more minute until glossy.
4. Remove from heat, sprinkle with sesame seeds, and toss once more.

The magic here? Toasting the sesame seeds in the residual heat amps up their aroma without risking bitterness—a pro move for minimal effort.

Tip: For extra crunch, swap half the sesame seeds with chopped roasted peanuts.

Cheesy Broccoli and Carrot Casserole

This cozy casserole turns humble veggies into a creamy, cheesy crowd-pleaser—perfect for weeknights or potlucks.

Ingredients:

• 3 cups fresh broccoli florets (about 1 medium head)
• 2 cups peeled and sliced carrots (about 3 medium)
• 2 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish.
2. Steam broccoli and carrots for 5 minutes until crisp-tender. Drain and spread in the dish.
3. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook 1 minute. Gradually pour in 1 1/2 cups milk, whisking until smooth. Stir in 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 3–4 minutes until thickened.
4. Remove from heat; stir in 1 cup cheddar until melted. Pour sauce over veggies.
5. Top with remaining 1/2 cup cheddar and 1/2 cup panko. Bake 20 minutes until bubbly and golden.

The magic here? The sauce clings to every veggie bite, while the panko adds a satisfying crunch without overwhelming.

Tip: For extra color, swap half the cheddar for Monterey Jack or gouda.

Broccoli and Carrot Quinoa Salad

This vibrant quinoa salad is packed with crunch and flavor—perfect for meal prep or a quick, wholesome lunch!

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/2 cups small broccoli florets
• 1 cup shredded carrots
• 1/4 cup chopped red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted sliced almonds

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. While quinoa cooks, blanch broccoli florets in boiling water for 1 minute, then drain and rinse under cold water to stop cooking.
3. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
4. Add cooked quinoa, broccoli, shredded carrots, and red onion to the bowl. Toss gently to coat in the dressing.
5. Sprinkle toasted almonds over the top just before serving.

The contrast of tender quinoa, crisp veggies, and sweet-tangy dressing makes this salad irresistible—plus, it gets even better after chilling for an hour!

Tip: For extra protein, stir in a handful of chickpeas or crumbled feta.

Honey Glazed Broccoli and Carrot Side Dish

This sweet and savory veggie side comes together in just 20 minutes, with a glossy honey glaze that makes even picky eaters reach for seconds.

Ingredients:

• 3 cups broccoli florets (about 1 medium head)
• 2 large carrots, sliced into ¼-inch coins
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• ½ tsp garlic powder
• ¼ tsp red pepper flakes (optional)
• ¼ tsp salt

Instructions:

1. Preheat oven to 425°F. Toss broccoli and carrots with 2 tbsp olive oil and ¼ tsp salt on a rimmed baking sheet.
2. Roast for 15 minutes, stirring halfway, until veggies are crisp-tender with lightly charred edges.
3. Meanwhile, whisk together 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp apple cider vinegar, ½ tsp garlic powder, and ¼ tsp red pepper flakes (if using) in a small bowl.
4. Drizzle glaze over roasted veggies and toss to coat. Return to oven for 2–3 minutes until glaze bubbles and clings to the vegetables.

The magic here is the double-hit of heat: roasting caramelizes the veggies first, then the glaze reduces to a sticky-sweet lacquer in the final bake.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Broccoli and Carrot Fritters with Dipping Sauce

These crispy veggie fritters are packed with fresh flavor and come together in under 30 minutes—perfect for a quick lunch or snack with a tangy dipping sauce on the side.

Ingredients:

• 2 cups finely grated broccoli (about 1 small head)
• 1 cup grated carrot (about 1 large)
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying

For the dipping sauce:

• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp honey
• 1/4 tsp smoked paprika

Instructions:

1. Prep the veggies: Wrap grated broccoli in a clean kitchen towel and squeeze tightly to remove excess moisture. Transfer to a bowl and mix with carrot, flour, eggs, Parmesan, garlic powder, salt, and pepper until combined.
2. Cook the fritters: Heat olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the mixture into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
3. Make the sauce: Whisk together Greek yogurt, lemon juice, honey, and smoked paprika in a small bowl.

The secret to these fritters? Squeezing the broccoli dry ensures they stay crispy instead of soggy—no one wants a limp fritter!

Tip: For extra crunch, swap half the flour for fine breadcrumbs or almond flour.

Spicy Broccoli and Carrot Noodle Bowl

This vibrant bowl packs a punch with crisp-tender veggies, chewy noodles, and a spicy-sweet sauce that’ll have you slurping every last bite.

Ingredients:

• 8 oz rice noodles
• 2 cups broccoli florets
• 1 large carrot, spiralized (about 1.5 cups)
• 2 tbsp sesame oil, divided
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha (or more to taste)
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Cook rice noodles according to package instructions. Drain and rinse under cold water; set aside.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add broccoli and stir-fry for 3 minutes until bright green. Add carrot noodles and cook 2 more minutes until just tender. Transfer to a bowl.
3. In the same skillet, combine remaining 1 tbsp sesame oil, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sriracha, garlic, and ginger. Simmer 1 minute until bubbly.
4. Toss noodles and veggies in the sauce until evenly coated. Garnish with sesame seeds and green onions.

The magic here? The honey tempers the heat while the sesame oil adds depth—no bland veggie noodles allowed!

Tip: For extra crunch, top with chopped peanuts or crispy fried shallots.

Broccoli and Carrot Stuffed Bell Peppers

These vibrant stuffed peppers are packed with fresh veggies and cozy spices—perfect for a wholesome weeknight meal that feels a little fancy.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups small broccoli florets
• 1 cup shredded carrots
• 1 cup cooked quinoa
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish, cut-side up.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add broccoli and carrots; sauté for 5 minutes until slightly tender. Stir in 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Remove skillet from heat. Fold in quinoa and 1/4 cup cheddar cheese until combined.
4. Spoon the mixture evenly into the peppers, packing lightly. Top with remaining 1/4 cup cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Let cool for 5 minutes before serving.

The smoky paprika and melted cheddar balance the sweetness of the carrots and bell peppers, while the quinoa keeps it hearty. Tip: For extra crunch, sprinkle toasted breadcrumbs over the cheese before baking!

Broccoli and Carrot Lentil Curry

This hearty, veggie-packed curry is a weeknight lifesaver—creamy lentils, tender veggies, and warming spices come together in one pot for a meal that’s as nourishing as it is flavorful.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried green or brown lentils, rinsed
• 2 cups low-sodium vegetable broth
• 1 (14-oz) can coconut milk
• 2 cups chopped broccoli florets
• 1 large carrot, sliced into 1/4-inch rounds
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add the lentils, 2 cups broth, and coconut milk. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes.
3. Stir in the broccoli, carrot, and 1 tsp salt. Cover and cook for 10–12 minutes until the lentils and veggies are tender.
4. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The creamy coconut milk balances the earthy lentils and spices, while the lime brightens every bite—no bland curries here!

Tip: For extra richness, swirl in a spoonful of plain yogurt before serving.

Broccoli and Carrot Veggie Wraps

These vibrant veggie wraps are a crunchy, fresh lunch option that comes together in minutes—no cooking required!

• 4 large whole wheat tortillas (10-inch)
• 2 cups shredded broccoli slaw (or finely chopped broccoli florets)
• 1 cup shredded carrots
• 1/3 cup creamy hummus (garlic or lemon flavor works great)
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

1. In a large bowl, toss together the shredded broccoli slaw, shredded carrots, cilantro, lime juice, cumin, salt, and black pepper until evenly coated.
2. Spread 1½ tbsp hummus onto each tortilla, leaving a 1-inch border around the edges.
3. Divide the veggie mixture evenly among the tortillas, piling it horizontally just below the center.
4. Fold the sides inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally before serving.

The lime-kissed slaw and cumin-spiked hummus create a bright, earthy flavor contrast that makes these wraps anything but boring.

Tip: For extra crunch, add a handful of sunflower seeds or crushed peanuts to the filling!

Broccoli and Carrot Mashed Potatoes

This vibrant twist on classic mashed potatoes sneaks in extra veggies without sacrificing that creamy, comforting texture.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1 cup broccoli florets, chopped small
• 1/2 cup carrots, finely grated
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Boil potatoes in salted water for 15 minutes until fork-tender. Add broccoli in the last 3 minutes of cooking. Drain well.
2. Return potatoes and broccoli to the pot. Mash with butter, warm milk, garlic powder, salt, and pepper until smooth.
3. Fold in grated carrots just until evenly distributed (they’ll soften slightly from the residual heat).

The carrots add a subtle sweetness that balances the earthy broccoli, while keeping the mash luxuriously smooth—no one will guess it’s packed with veggies!

Tip: For extra fluffiness, heat your milk and butter together before adding to the potatoes.

Broccoli and Carrot Fried Rice

This veggie-packed fried rice is a quick, colorful twist on the classic—perfect for using up leftover rice and sneaking in extra greens!

Ingredients:

• 3 cups cooked and cooled white rice (day-old works best)
• 1 cup small broccoli florets
• 1 cup finely diced carrots
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Sauté broccoli and carrots for 3 minutes until crisp-tender. Stir in garlic and cook 30 seconds until fragrant.
3. Add rice, breaking up clumps with a spatula. Cook 2 minutes, stirring occasionally, until rice is lightly toasted.
4. Return eggs to the skillet. Drizzle with soy sauce, sesame oil, salt, and pepper. Toss everything together and cook 1 more minute. Fold in green onions.

The sesame oil adds a nutty depth that balances the fresh crunch of the veggies—no takeout required!

Tip: For extra texture, sprinkle with crushed peanuts or drizzle with sriracha before serving.

Broccoli and Carrot Pasta Primavera

This vibrant pasta primvera is a celebration of spring veggies, tossed in a light garlicky sauce for a dish that’s as colorful as it is comforting.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 large carrot, julienned or thinly sliced
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the broccoli and carrot; sauté for 4–5 minutes until crisp-tender.
3. Push the veggies to one side of the skillet. Add the remaining 1 tbsp olive oil, garlic, and red pepper flakes (if using). Sauté for 30 seconds until fragrant, then toss with the vegetables.
4. Add the drained pasta to the skillet along with the Parmesan, lemon juice, salt, and black pepper. Toss to combine, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Garnish with parsley and serve with extra Parmesan.

The lemon and Parmesan brighten up the earthy veggies perfectly, while the red pepper flakes add just the right gentle kick. Tip: For extra crunch, toast some pine nuts or breadcrumbs to sprinkle on top!

Broccoli and Carrot Smoothie Bowl

This vibrant smoothie bowl packs a veggie-powered punch while keeping things creamy and crave-worthy—no fancy ingredients required!

Ingredients:

• 1 cup frozen broccoli florets
• 1 medium carrot, peeled and roughly chopped (about ½ cup)
• 1 frozen banana, sliced
• ½ cup unsweetened almond milk
• 1 tbsp almond butter
• 1 tsp honey (or maple syrup for vegan)
• ¼ tsp ground cinnamon
• Pinch of sea salt

Instructions:

1. Combine frozen broccoli, carrot, banana, almond milk, almond butter, honey, cinnamon, and salt in a high-speed blender.
2. Blend on high for 45–60 seconds, stopping to scrape down the sides as needed, until completely smooth and thick (like soft-serve ice cream).
3. Pour into a bowl and top with your favorite crunchy granola or extra carrot shreds for texture.

The sneaky broccoli adds a mild earthiness that pairs perfectly with the sweet banana and cinnamon—you’d never guess it’s packed with greens!

Tip: For a frostier texture, freeze your chopped carrot for 30 minutes before blending.

Broccoli and Carrot Veggie Burgers

These hearty veggie burgers pack a flavorful punch, with tender broccoli and sweet carrots held together by a savory oat binder—perfect for a meatless meal that even skeptics will love.

Ingredients:

• 2 cups finely chopped broccoli florets (steamed and drained)
• 1 cup grated carrots
• 1 cup rolled oats
• 1 large egg, beaten
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp vegetable oil (for frying)

Instructions:

1. In a large bowl, combine the broccoli, carrots, rolled oats, egg, soy sauce, olive oil, garlic powder, smoked paprika, and black pepper. Mix until fully incorporated.
2. Let the mixture sit for 10 minutes to allow the oats to soften slightly.
3. Shape into 4 equal patties (about 1/2-inch thick).
4. Heat vegetable oil in a skillet over medium heat. Cook patties for 4–5 minutes per side, until crisp and golden brown.

The secret here? Steaming the broccoli first ensures a tender bite, while the smoked paprika adds a subtle depth that makes these burgers anything but bland.

Tip: For extra hold, chill the patties for 20 minutes before frying—they’ll stay intact beautifully!

Broccoli and Carrot Shepherd’s Pie

This veggie-packed twist on classic shepherd’s pie swaps in tender broccoli and sweet carrots for a hearty, comforting dish that even meat-lovers will adore.

Ingredients:

• 1 lb russet potatoes, peeled and cubed
• 3 tbsp unsalted butter, divided
• 1/4 cup whole milk
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets, chopped small
• 1 cup diced carrots
• 1 tbsp all-purpose flour
• 1 cup vegetable broth
• 1 tsp Worcestershire sauce
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with 2 tbsp butter, milk, 1/4 tsp salt, and black pepper. Set aside.
2. Heat olive oil in a skillet over medium. Cook onion for 3 minutes until translucent. Add garlic, broccoli, and carrots; cook 5 minutes until veggies soften slightly.
3. Sprinkle flour over veggies and stir 1 minute. Pour in broth and Worcestershire sauce, scraping up browned bits. Simmer 3 minutes until thickened. Stir in remaining 1/4 tsp salt.
4. Spread veggie mixture in a 9-inch pie dish. Top with mashed potatoes, dot with remaining 1 tbsp butter, and sprinkle with cheddar. Bake 20 minutes until bubbly and golden.

The secret here? Steaming the veggies just enough in the skillet keeps them vibrant and crisp-tender beneath that creamy potato blanket.

Tip: For extra browning, broil the pie for 2-3 minutes at the end—just keep an eye on it!

Broccoli and Carrot Stuffed Sweet Potatoes

These stuffed sweet potatoes are a hearty, veggie-packed meal that feels indulgent but comes together with minimal fuss.

• 2 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil, divided
• 1 cup small broccoli florets
• 1/2 cup shredded carrots
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp salt, divided
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp plain Greek yogurt
• Freshly cracked black pepper, to taste

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce all over with a fork, and rub with 1/2 tbsp olive oil. Place on a baking sheet and bake for 45–50 minutes, until tender when pierced with a knife.
2. Meanwhile, heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Add broccoli, carrots, garlic powder, smoked paprika, and 1/4 tsp salt. Sauté for 5–6 minutes until veggies are crisp-tender.
3. Slice open baked sweet potatoes and fluff the insides with a fork. Season with remaining 1/4 tsp salt. Stuff with the veggie mixture, then top with cheddar cheese. Return to the oven for 3–4 minutes to melt the cheese.
4. Dollop with Greek yogurt and a grind of black pepper before serving.

The smoky paprika and creamy yogurt balance the natural sweetness of the potatoes, while the cheese adds just the right gooey finish.

Tip: For extra crunch, sprinkle toasted pepitas on top before serving.

Broccoli and Carrot Spring Rolls

These fresh, veggie-packed spring rolls are a crunchy delight—perfect for a light lunch or appetizer that feels as good as it tastes.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 1 cup shredded carrots
• 1 cup finely chopped broccoli florets
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp honey

Instructions:

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp honey. Toss shredded carrots and chopped broccoli in the mixture until evenly coated.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable but still slightly firm. Lay flat on a clean surface.
3. Layer a small handful of the veggie mix, 1/4 cup sliced green onions, and 1/4 cup chopped cilantro in the center of the wrapper. Fold sides inward, then roll tightly from the bottom up, burrito-style.
4. Repeat with remaining wrappers and filling. Serve immediately or cover with a damp towel to prevent drying.

The contrast of crisp veggies and chewy rice paper makes these rolls irresistibly satisfying—no frying required!

Tip: For extra crunch, add a few strips of bell pepper or jicama to the filling.

Broccoli and Carrot Grain Bowl with Tahini Dressing

This vibrant grain bowl is packed with crunchy veggies and nutty tahini dressing—perfect for a quick, wholesome lunch that feels anything but boring.

Ingredients

• 1 cup cooked quinoa or farro (cooled)
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water
• 1 tbsp toasted sesame seeds (for garnish)

Instructions

1. Roast the veggies: Preheat oven to 425°F. Toss broccoli and carrot with olive oil, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 18–20 minutes, until edges are lightly charred.
2. Make the dressing: Whisk tahini, lemon juice, maple syrup, water, and remaining 1/4 tsp salt in a small bowl until smooth. Add more water (1 tsp at a time) if too thick.
3. Assemble: Divide quinoa between bowls, top with roasted veggies, and drizzle generously with tahini dressing. Sprinkle with sesame seeds.

The magic here? The tahini dressing’s creamy-tangy balance turns simple ingredients into something seriously crave-worthy.

Tip: Swap quinoa for brown rice or swap in roasted sweet potatoes for a heartier twist.

Conclusion

With 20 delicious and nutritious ways to enjoy broccoli and carrots, there’s something here for every taste and occasion! Whether you’re craving a quick stir-fry, a cozy soup, or a vibrant salad, these recipes make healthy eating easy and flavorful. Give them a try, then let us know which ones you love—and don’t forget to share this roundup with fellow veggie fans on Pinterest! Happy cooking!