Roasted Broccoli and Carrots with Shallot Vinaigrette
This roasted broccoli and carrots dish is colorful, packed with nutrients, and perfect as a side for any meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Small Bowl
Ingredients
Vegetables
- 1.5 pounds Broccoli, cut into bite-sized florets
- 1 pound Carrots, peeled and sliced into ½ inch pieces
- 2 tablespoons Olive oil (not extra virgin)
- 0.5 teaspoon Kosher salt
Shallot Vinaigrette
- 2 tablespoons Olive oil
- 1 tablespoon White vinegar vinegar
- 1 small Shallot, finely minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: Rinse the broccoli and carrots. Cut the broccoli into bite-sized florets and slice the carrots into ½-inch pieces.
- Step 3: In a large mixing bowl, toss the broccoli and carrots with 2 tablespoons of olive oil and ½ teaspoon of kosher salt until well-coated.
- Step 4: Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- Step 5: 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 minced shallot. Season with salt and pepper to taste.
- Step 6: Once the vegetables are roasted, transfer them to a serving bowl and drizzle the shallot vinaigrette over them. Toss gently to combine.
Notes
For extra flavor, add crushed garlic cloves while roasting or sprinkle red pepper flakes for heat.