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+ servings
A white bowl filled with Oven Roasted Carrots and Broccoli.
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5 from 2 votes

Oven Roasted Carrots and Broccoli

Even the pickiest of eaters will enjoy this combination of roasted veggies and cashews!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Vegetable - Side Dish, Vegetables
Cuisine: American
Servings: 6 servings
Calories: 177kcal

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