Roasted Broccoli & Carrots With Yogurt + Feta

Name: Roasted Broccoli & Carrots With Yogurt + Feta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 3 heaped cups broccoli florets (360g / 13 oz); 500g / 1 lb carrots (peeled and chopped into 1/2-inch thick pieces); 1 tablespoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon coriander powder; 1/4 teaspoon garlic powder; 2 tablespoons black and white sesame seeds; 1 teaspoon salt; 200g / 7 oz thick Greek yogurt; 75g / 2.6 oz feta cheese, crumbled; Balsamic glaze, to drizzle

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These oven-roasted broccoli and carrots are a dynamite appetizer or side dish. Tossed with sesame and spices, then served over creamy yogurt with feta and balsamic glaze, they’re a perfect balance of savoury, sweet, and tangy flavours!

Roasted carrots and broccoli in a bow on top of yoghurt with feta on top.

Looking for a fresh way to elevate a simple vegetable side dish? These roasted broccoli and carrots with yogurt and feta are sure to become a holiday favourite! The veggies are roasted with sesame seeds and spices for a crunchy, flavorful coating, then served over creamy yogurt and topped with crumbly, salty feta cheese and a drizzle of balsamic glaze for a touch of sweetness.

The tender, caramelized carrots and crispy broccoli edges will have everyone coming back for more! Pair these veggies with your favorite protein and a side of grains—baked salmon, chicken, or roasted tofu—the possibilities are endless!

Ingredients you’ll need

What I love most about this roasted carrots and broccoli side dish is how easy it is to make and how stunning it looks!

Broccoli: You can use 2 broccoli heads or a 12 oz (340 g) bag of ready-to-cook broccoli florets. There is no need to be too precise with the measurement.
Carrots: I prefer to use carrots with a medium-thickness, as thinner ones can get a bit too burnt when during roasting. For a colorful dish, try tri-colored carrots, but avoid baby carrots. You’ll need about 1 pound (500 g).
Spices: A blend of ground cumin, coriander, and garlic powder gives the veggies a perfect touch of flavor.
Sesame Seeds: Use a mix of white and black sesame seeds for added color and texture.
Yogurt: A creamy base that complements the roasted veggies. Greek yogurt is thick, protein-packed, and delicious, making the whipped feta both nutritious and flavourful.
Feta Cheese: Crumbly and tangy, it adds the perfect salty contrast. For the best flavor, use traditional Greek feta packaged in brine and sold in a block, rather than pre-crumbled feta.
Balsamic Glaze: Drizzle on at the end for a hint of natural sweetness without refined sugar.

Complete list of ingredients and amounts is located on the recipe card below.

How to make make roasted broccoli and carrots

Chop and Season: Chop the broccoli and carrots, then add them to a large mixing bowl. Add the seasonings and toss until the veggies are evenly coated.

Arrange on Baking Sheet: Transfer the seasoned veggies to a lined baking sheet, spreading them out in a single, even layer.

Raw broccoli florets and carrot slices on a sheet pan with seasonings.

Roast: Roast in the oven at 400°F (200°C) for about 35 minutes, or until tender and lightly browned. Toss halfway through for even cooking.

Roasted broccoli and carrots on top of yoghurt in a bowl.

Assemble the Dish: Spread the yogurt evenly across a serving platter. Layer the roasted veggies on top, making sure to include any crispy spices from the baking sheet. Top with crumbled feta cheese, then drizzle with balsamic glaze and a touch of olive oil.

Flavor Additions and Variations

Spices: Add a pinch of sumac for tangy flavor, or try smoked paprika or chili flakes for a smoky or spicy kick.
Herbs: Sprinkle fresh parsley, dill, or cilantro on top for a burst of freshness.
Citrus: Squeeze fresh lemon or orange juice over the roasted veggies for a bright, zesty finish, or mix grated citrus zest into the yogurt base for extra zing.
Cheese Variations: Swap feta for goat cheese or ricotta for a creamier option, or try Parmesan for a nutty, savory twist.
Nutty Toppings: Toasted almonds, pine nuts, or pistachios add crunch and richness.
Sweet Enhancements: Drizzle with honey or maple syrup for natural sweetness, or toss in dried cranberries or raisins for a sweet-tart contrast.
Yogurt Variations: Mix yogurt with tahini for a nutty flavor, or add garlic, lemon juice, or fresh herbs to elevate its taste.

Roasted veggies in a bowl with a spoon scooping them up.

How to Store

Cover the platter or plate tightly with cling wrap and refrigerate for up to 3 days. Alternatively, transfer the dish to an airtight container for easy storage.

Recipe FAQ

Can I make this dish ahead of time?

Yes! Roast the veggies and prepare the yogurt base in advance. Store them separately and assemble just before serving to keep everything fresh.

How do I reheat the roasted veggies?

Reheat the veggies in the oven at 350°F (175°C) for 5-10 minutes to maintain their crispiness. Avoid microwaving, as it can make them soggy.

Can I use frozen broccoli or carrots?

While fresh is best, you can use frozen veggies in a pinch. Thaw and pat them dry first to prevent excess moisture when roasting. Note: the cooking time may vary if using a mix of fresh and frozen veggies.*

What can I use instead of feta cheese?

Swap feta for goat cheese, ricotta, or Parmesan. For a dairy-free option, try crumbled vegan cheese.

Can I add other vegetables?

Absolutely! Try adding bell peppers, cauliflower, or red onions for extra variety and flavor. Just adjust roasting time as needed.

Is the balsamic glaze necessary?

No, but it adds a nice touch of sweetness. If you don’t have balsamic glaze, drizzle with a bit of honey or maple syrup instead.

More roasted veggie side dishes

Roasted Broccoli & Potatoes

Roasted Cauliflower & Carrots

Roasted Brussels Sprouts & Asparagus

Roasted Green Beans & Carrots

If you try this roasted broccoli and carrots recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.