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a white dinner plate with roasted sliced carrots and roasted broccoli .
5 from 2 votes

Roasted Broccoli and Carrots

Roasted Broccoli and Carrots with a lemon shallot vinaigrette are the most versatile, delicious, and easy to make veggie side dish.
Author Diana
Servings 8 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

Ingredients

  • 1 ½ pounds (620 g) broccoli cut into bite-sized florets
  • 1 pound (450 g) carrots peeled and sliced into ½ inch pieces
  • 2 tablespoons olive oil not extra virgin
  • ½ teaspoon kosher salt

For The Vinaigrette

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot finely diced
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt

Instructions

  • Preheat your oven on to 400°F (200°C), or 180°C if you have a fan oven, and line a half size rimmed sheet pan with parchment paper or silicone baking mat for easy cleanup.
  • Wash the broccoli, drain, and cut it into small, bite-sized florets. Wash the carrots, peel, and cut into ½ inch pieces.
  • Place the broccoli and carrots on the prepared sheet pan. Drizzle olive oil and season with salt and pepper. Mix well and spread it out evenly. Bake for 15 minutes.
  • Take the pan out and flip the broccoli and carrots. Return to the oven for another 10 minutes but keep an eye on the broccoli so it doesn’t burn, you want the ends lightly charred.
  • In a bowl or a jar, combine extra virgin olive oil, fresh lemon juice, honey, dijon mustard, finely diced shallot, ground black pepper, and salt. Whisk or shake the jar until the dressing is well combined and creamy.
  • Remove the broccoli and carrots from the oven and pour the vinaigrette over it. Toss to combine, and serve.

Video

Notes

  • Store any leftover roasted broccoli and carrots in an airtight container in the fridge for up to 3 days.
  • The vinaigrette can be stored separately in a jar in the fridge for up to a week. Shake well before using it again. It's tasty on roasted potatoes too!

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 365mg | Potassium: 468mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10003IU | Vitamin C: 81mg | Calcium: 61mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/roasted-broccoli-and-carrots/