5 from 2 votes
Oven Roasted Carrots, Broccoli, Shallots, and Cashews
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Even the pickiest of eaters will enjoy this combination of roasted veggies.

Course: Vegetable - Side Dish, Vegetables
Keyword: roasted carrots and broccoli, roasted vegetables
Servings: 6
Calories: 177 kcal
Renee - Kudos Kitchen: Renée
  • 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
  1. Preheat oven to 425 degrees.
  2. Place the carrots and broccoli in a large bowl.
  3. Toss with the oil, salt, and pepper.

  4. Place the vegetables evenly on a baking sheet covered with aluminum foil (optional).
  5. Top the vegetables with the chopped shallots and cashews and toss thoroughly, making sure the ingredients are in an even layer after tossing.

  6. Roast in a preheated oven for 20-25 minutes, tossing halfway through the roasting process.

  7. Serve immediately.
Recipe 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 Facts
Oven Roasted Carrots, Broccoli, Shallots, and Cashews
Amount Per Serving (1 g)
Calories 177 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 460mg20%
Potassium 550mg16%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 10590IU212%
Vitamin C 84.7mg103%
Calcium 67mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.