Oven Roasted Carrots and Broccoli

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

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!

This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

Table of Contents Found Here

• The easy ingredient list:
• Some things never change.
• Why this recipe works:
• Will frozen vegetables work in this recipe?
• Is there a specific way to chop the vegetables?
• Do the cashews need to be raw, or can other nuts be substituted?
• YouTube Video of How to make Roasted Carrots, Broccoli and Cashews:
• The easy instructions:
• Tips and tricks:
• Additional roasted vegetable recipes:
• Printable Recipe Card
• Please comment if you've made this recipe.

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. 

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!

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.

YouTube Video of How to make Roasted Carrots, Broccoli and Cashews:

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.

• 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.

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!! 🙂

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.

Additional roasted vegetable recipes:

If you've never tried Roasted Radishes, you're in for a treat. They are mild, sweet, and utterly addicting, especially with the complimenting flavors of ground coriander and honey.

Creamy Roasted Vegetable Soup is prepared with roasted broccoli, cauliflower, Brussels sprouts, and onion. This creamed soup is completely hearty, low-calorie, healthy, and utterly delicious!

Roasted Corn and Potato Chowder gets its exquisite flavor by first roasting the vegetables before pureeing for a delicious depth of flavor you'll love!

Printable Recipe Card

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.