Roasted Broccoli and Carrots With Shallot Vinaigrette

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Roasted vegetables are a staple in any healthy kitchen.

They’re delicious, easy to prepare, and perfect for any meal throughout the week.

Today, we will be diving into a delightful recipe featuring roasted broccoli and carrots tossed in a flavorful shallot vinaigrette.

This combination is not only colorful but also packed with nutrients, making it a fantastic side dish for any occasion.

Let’s get right into it, shall we?

Why This Recipe Is a Must-Try

If you ever find yourself in a vegetable rut, this roasted broccoli and carrots dish is your ticket to veggie bliss.

Roasting brings out the natural sweetness of the carrots and the rich, earthy flavor of the broccoli.

Pairing them with a zesty shallot vinaigrette elevates the dish to a whole new level.

This recipe is simple enough for a weeknight dinner yet elegant enough for entertaining guests.

Plus, it’s versatile; you can serve it alongside chicken, fish, or even toss it in a grain bowl for a wholesome vegetarian option.

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 shallot vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar vinegar
• 1 small shallot, finely minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How To Make Roasted Broccoli and Carrots With Shallot Vinaigrette

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C).

A hot oven is key to getting those beautifully caramelized edges that make roasted veggies so irresistible.

Step 2: Prepare the Vegetables

While your oven is heating up, rinse your broccoli and carrots.

For the broccoli, cut it into bite-sized florets.

As for the carrots, peel them and slice them into approximately ½-inch pieces.

Try to keep the pieces uniform in size so they roast evenly.

Step 3: Toss With Olive Oil and Salt

Place the broccoli florets and carrot slices in a large mixing bowl.

Drizzle the 2 tablespoons of olive oil over the vegetables and sprinkle with the ½ teaspoon of kosher salt.

Use your hands to toss everything together until the veggies are well-coated with oil and salt.

Step 4: Roast the Vegetables

Spread the broccoli and carrots in a single layer on a large baking sheet.

This is crucial! If they’re crowded, they will steam rather than roast, and we want them to get nice and crispy.

Roast them in the oven for about 20-25 minutes, or until they are tender and slightly browned.

Halfway through roasting, give them a good stir to ensure they brown evenly.

Step 5: Make the Shallot Vinaigrette

While the veggies are roasting, whisk together the shallot vinaigrette.

In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of apple cider vinegar vinegar, 1 teaspoon of Dijon mustard, and the finely minced shallot.

Season with salt and pepper to taste.

Whisk until the ingredients are well combined and emulsified.

Step 6: Combine and Serve

Once your veggies are out of the oven, transfer them to a serving bowl.

Drizzle the shallot vinaigrette over the hot vegetables and toss gently to combine, making sure the vinaigrette coats everything nicely.

Expert Tips

• Use fresh, high-quality vegetables for the best flavor. The fresher the produce, the better the dish will taste.
• Adjust the roasting time based on your oven. Every oven is different, so keep an eye on the vegetables to prevent burning.
• For extra flavor, add some crushed garlic cloves to the vegetables while they roast.
• If you like a little heat, sprinkle some red pepper flakes over the vegetables before roasting.

Variations and Customizations

• Add other vegetables, such as bell peppers or zucchini, to mix things up.
• Drizzle with balsamic glaze instead of the shallot vinaigrette for a different flavor profile.
• Top with toasted nuts or seeds like almond slices, sunflower seeds, or walnuts for added crunch.
• Incorporate fresh herbs like parsley or basil for a touch of freshness.

How to Store Leftovers

If you have any leftovers (though we doubt that!), store them in an airtight container in the refrigerator.

They will keep for about 3-4 days.

The roasted vegetables are great cold in salads or can be reheated in the oven or microwave.

FAQ

Can I use frozen broccoli and carrots for this recipe?

While fresh vegetables are preferred for roasting, you can use frozen broccoli and carrots.

Just note that frozen vegetables may release more moisture, leading to less crispy results.

Roast them for a shorter time and keep an eye on them.

What can I serve with roasted broccoli and carrots?

These roasted vegetables make a fantastic side dish for grilled chicken, baked fish, or pork.

You can also serve them over a bed of quinoa or brown rice for a vegetarian meal.

Can I prepare the shallot vinaigrette in advance?

Absolutely! You can make the shallot vinaigrette a day or two in advance.

Just give it a good shake or whisk before using, as it may separate in the refrigerator.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free.

Just be sure that the Dijon mustard you use does not contain any gluten ingredients.

Conclusion

Roasted broccoli and carrots with shallot vinaigrette is a dish that checks all the boxes: it’s healthy, tasty, and effortlessly elegant.

Whether you’re prepping for a special dinner or just trying to get your daily dose of veggies, this recipe is a winner! It’s versatile, allowing you to customize and adapt based on your taste preferences.

So fire up that oven, grab your veggies, and experience the magic of roasted vegetables drizzled with a tangy vinaigrette.

You won’t regret it!

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