Best Roasted Broccoli And Carrots Recipes

ROASTED BROCCOLI AND CARROTS WITH CARROT TOP PESTO

Roasted Broccoli and Carrots with Carrot Top Pesto image

Provided by Trisha Yearwood

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 head broccoli, cut into florets
1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
1 bunch carrots with tops (about 6), peeled and cut into 1 inch chunks, tops reserved for the pesto
3 cloves garlic, chopped
3 tablespoons olive oil
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Carrot Top Pesto, recipe follows
1 1/4 cups carrot tops (from about 1 bunch of carrots)
3/4 cup fresh parsley leaves
1/4 cup roasted cashews
1 large clove garlic
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Kosher salt

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss the broccoli, carrots and garlic with the olive oil, sesame seeds and some salt and pepper until fully combined. Transfer to an ungreased baking sheet. Roast until lightly brown and just tender, about 25 minutes. Drizzle with the Carrot Top Pesto.
Place the leaves and stems from the carrot tops in a food processor with the parsley leaves, roasted cashews and garlic. Puree and then slowly drizzle in the extra-virgin olive oil while the machine is running. Add the grated Parmesan and kosher salt to taste. Puree until combined.

ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN

Roasted Red Potatoes with Broccoli, Carrots and Parmesan image

This roasted veggie dish is simplicity itself-just potatoes, broccoli and carrots drizzled with olive oil and topped with Parmesan.

Provided by My Food and Family

Categories Home

Time 55m

Yield 24 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

3 lb. red fingerling potato es
1 lb. baby carrots
2 lb. broccoli crowns
1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup olive oil
season to taste

Steps:

Thoroughly wash the vegetables.
Cut potatoes in half or quarters to get bite-sized pieces.
Cut or break broccoli crowns into individual florets.
Place chopped potatoes, broccoli and carrots onto a baking sheet.
Drizzle the veggies with olive oil and then toss to coat.
Arrange veggies in a single layer on the baking sheet.
Season to taste.
Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
Sprinkle veggies with cheese and bake 5 minutes more.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ROASTED BROCCOLI AND CARROTS RECIPE - (3.5/5)

Roasted Broccoli and Carrots Recipe - (3.5/5) image

Provided by hanley89

Number Of Ingredients 6

Ingredients

1 head broccoli, cut into florets
8 ounces baby carrots, trimmed and cut in half
4 cloves garlic, minced
1 tsp kosher salt
Black pepper to taste
1/4 cup Extra Virgin Olive oil

Steps:

1. Preheat oven to 475 Toss broccoli and carrots with olive oil, garlic and salt and pepper 2. roast for 20 -25 minutes until tender, tossing every 10 minutes