Oven Roasted Carrots and Broccoli
Even the pickiest of eaters will enjoy this combination of roasted veggies and cashews!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Vegetable - Side Dish, Vegetables
Cuisine: American
Servings: 6 servings
Calories: 177kcal
- 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
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.
NOTE - If using roasted, pre-salted cashews, cut back on the amount of sodium called for in this recipe.
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