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    Home » Side Dish Recipes » Vegetable Recipes

    Published: Apr 3, 2016 · Modified: May 3, 2022 by Renée · This post may contain affiliate links · 7 Comments

    Oven Roasted Veggies with Cashews

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    Oven-Roasted Vegetables never tasted as good as when you add cashews into the mix. Make this as a side dish or main course. You're going to love it!

    Overhead photo of carrots and broccoli in a white bowl on a white platter on a tan colored tablecloth.
     

    Lightly caramelized, and deliciously flavorful, these oven-roasted veggies are the perfect side dish to make for any meal.

    Or, since it's so satisfying, why not make it as a vegetarian meal all on its own? Whichever way you choose to serve this dish, I know you're going to love it!

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Roasted Carrots, Broccoli, Shallots, and Cashews is available near the end of this post. 

    Vertical collage text image of broccoli and carrots in a white bowl.

    The easy ingredient list:

    • Carrots
    • Broccoli
    • Shallots
    • Cashews
    • Olive Oil (or Grapeseed Oil)
    • Salt and Pepper

    Some things never change.

    I've always been a vegetable lover. I was always the one who would grab a spoon and finish off the remaining vegetables in the bowl at dinnertime.

    Things haven't changed for me.

    I still love vegetables just as much today as I ever did, only now my preferred method for preparing them is roast them in the oven. 

    Title text image of broccoli and carrots in a bowl with shallots and cashews

    Why this recipe works:

    Roasting these vegetables at 425-degrees turns them sweet and nutty with a slight bit of caramelization, and sweetness. 

    Even people who aren't prone to enjoying vegetables will have a change of heart when it comes to oven-roasted vegetables.

    Since first making this combination of roasted vegetables, and then including shallots and cashews, I can't seem to get enough.

    My family also enjoys this ingredient combination since roasting vegetables is a surefire way to get even the most finicky eaters (husbands included) to try, and ultimately enjoy, the veggies on their plate!

    Vertical image of broccoli and carrots in a white bowl.

    Will frozen vegetables work in this recipe?

    No. Fresh vegetables are best for roasting.

    Frozen vegetables take on too much water during the freezing process and tend to be soggy.

    Oven roasting fresh vegetables makes for a firmer but still tender finished vegetable.

    Making Oven Roasted Carrots, Broccoli, Shallots, and Cashews is easy to do and is a great way to incorporate fresh vegetables into your diet.

    Is there a specific way to chop the vegetables?

    • You'll notice in the photos, I like to cut my carrots into batons. However, please feel free to cut your carrots into discs (coins), but make sure they are still approximately ¼" in thickness.
    • Cutting the carrots any thicker than a ¼" will have you running the risk the carrots won't cook at the same rate as the broccoli, leaving you with overly crunchy carrots.

    Do the cashews need to be raw, or can other nuts be substituted?

    • You can use whatever nut you love.
    • Cashews are my favorite, and they're so good for you!
    • I used raw cashews since that's what I had in the freezer. I realize that not everyone stockpiles raw cashews in the freezer, so please feel free to chop up any cashew (or nut) you may already have on hand.  
    • *Note - if you do choose to use pre-roasted and salted nuts, make sure to cut back on the salt called for in this recipe.

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    I hope you'll enjoy the complete video from start to finish.

    The easy instructions:

    • Place peeled and cut carrots and broccoli florets in a large bowl.
    • Drizzle with grapeseed oil (or other oil of your choice), salt, and pepper.
    • Toss to fully coat.
    • Place the veggies on a sheet pan in an even layer.
    • *Tip - I like to line my sheet tray with aluminum foil to cut back on the cleanup, but this is completely optional.
    How to make roasted carrots, broccoli, shallots, and cashews photo tutorial.
    • Chop the shallots and cashews and scatter them on top of the carrots and broccoli.
    • Stir to combine.
    • Roast in a preheated 425-degree oven for 20-25 minutes. 
    • Serve.
    How to make roasted carrots, broccoli, shallots, and cashews photo tutorial.

    Serve these Oven Roasted Carrots, Broccoli, Shallots and Cashews hot, but I like to eat them cold too. See? I told you I love vegetables!! 🙂

    Closeup photo of chopped broccoli, carrots, and cashews in a white bowl.

    Tips and tricks:

    1. Preheat the baking sheet in a 425-degree oven while you chop and prepare the vegetables. Once the vegetables hit the hot baking sheet, they will start sizzling and cooking immediately, giving the vegetables and nuts extra color and flavor.
    2. Make sure the vegetables are cut in approximately the same size. This will make sure that they cook at the same rate in the oven.
    3. Toss the vegetables and nuts liberally with oil, salt, and pepper before adding them to the hot baking sheet.
    4. Halfway through the roasting, remove the vegetables and give them a good stir. Return them to the oven to continue roasting until they're firm, yet tender.
    5. Make cleanup a breeze by covering the baking sheet with aluminum foil.
    Title text image of oven roasted carrots, broccoli, shallots and cashews in a white bowl with a textured tablecloth.

    Below is the printable recipe card for today’s Oven-Roasted Vegetables.

    If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!

    Oven Roasted Carrots, Broccoli, Shallots, and Cashews

    Renee Goerger
    Even the pickiest of eaters will enjoy this combination of roasted veggies.
    5 from 2 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Vegetable - Side Dish, Vegetables
    Servings 6
    Calories 177 kcal

    Ingredients
     
     

    • 5 large carrots peeled and cut into ¼" coins, or into 3" batons
    • 6 cups broccoli florets
    • 3 tablespoons grapeseed oil or your favorite light oil
    • 1 teaspoon kosher salt
    • ¼ teaspoon pepper
    • 2 large shallots minced
    • ½ cup chopped cashews raw or roasted, salted cashews

    Instructions
     

    • Preheat oven to 425 degrees.
    • Place the carrots and broccoli in a large bowl.
    • Toss with the oil, salt, and pepper.
    • Place the vegetables evenly on a baking sheet covered with aluminum foil (optional).
    • Top the vegetables with the chopped shallots and cashews and toss thoroughly, making sure the ingredients are in an even layer after tossing.
    • Roast in a preheated oven for 20-25 minutes, tossing halfway through the roasting process.
    • Serve immediately.

    Notes

    NOTE - If using roasted, pre-salted cashews, cut back on the amount of sodium called for in this recipe.
    Tools and equipment;
    Baking sheet, large bowl, measuring cups, measuring spoons, aluminum foil

    Nutrition

    Serving: 1Calories: 177kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 0mgSodium: 460mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 10590IUVitamin C: 84.7mgCalcium: 67mgIron: 1.6mg
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's recipe for roasted carrots, broccoli, shallots, and cashews as much as I've enjoyed bringing it to you.

    Overhead photo of carrots, broccoli and cashews in a white bowl with a white platter.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Custom Renee Signature

    Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!

    Until we eat again, I hope you have a delicious day!

    Custom Renee Signature

    More Vegetable Recipes

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    • Rutabaga Fries Air Fryer and Oven Method

    Reader Interactions

    Comments

    1. Sara says

      January 09, 2019 at 5:40 pm

      5 stars
      Wow, this looks so flavorful and delicious! I could definitely make this for my family for one of our weeknight dinners!

      Reply
      • Renée says

        January 10, 2019 at 8:50 am

        You'll love them, and I bet your kids will, too! Thanks.

        Reply
    2. Noelle says

      January 09, 2019 at 3:26 pm

      5 stars
      This looks like a great dish, I can not wait to try it! Thank you

      Reply
      • Renée says

        January 09, 2019 at 3:28 pm

        You're welcome, Noelle! I know you'll love this roasted veggie dish!

        Reply
    3. Rahul @samosastreet.com says

      April 05, 2016 at 1:41 pm

      These carrots are gorgeous!I have a majority of the ingredients on hand already and I’m looking forward to trying this recipe.

      Reply
    4. Shirley (gfe) says

      April 03, 2016 at 4:06 pm

      What a wonderful dish! Must buy cashews as I have everything else. The apron is gorgeous! Btw, our mutual friend Johnna shared your post and sent me over. 🙂

      Shirley

      Reply
      • Renée says

        April 03, 2016 at 5:32 pm

        Hi Shirley! Nice to meet you, thanks to Johnna! She and I have been blogging friends for a several years 🙂
        Thanks so much for stopping by! Renee

        Reply

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