Oven Roasted Carrots and Broccoli
Even the pickiest of eaters will enjoy this combination of roasted veggies and cashews!
Servings: 6 servings
Calories: 177kcal
Equipment
- aluminum foil optional
- parchment paper optional
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 Fahrenheit (220 degrees Celsius)
- 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 evenly with the chopped shallots and cashews.
- 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.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 460mg | Potassium: 550mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10590IU | Vitamin C: 84.7mg | Calcium: 67mg | Iron: 1.6mg
