Broccolini and Carrots

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people
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Eating and staying healthy is so important and a big concern with all of us. Therefore we always strive to have vegetables with every meals.

We had broccolini on hand, love the slight bitterness of it,  and mixed with the sweetness of the carrots, the combination is quite savory.  Of course you can replace the broccolini with French beans. What ever combination you choose, just remember it does not matter how much you are making, use 50/50 mix with the carrots.

I also used roasted pine nuts, my favorite. Feel free to add almonds or any seeds of your liking.

Giangi's Kitchen Signature

Nutrition Facts
Broccolini and Carrots
Amount Per Serving
Calories 252 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Sodium 73mg 3%
Potassium 309mg 9%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 13g
Protein 2g 4%
Vitamin A 299%
Vitamin C 71%
Calcium 6.5%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Broccolini and Carrots

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 bunch carrots, peeled and cut lenghtwise
  • 5 tablespoons olive oil
  • salt
  • 2 tablespoons agave nectar
  • 1 lemon, juiced
  • 1 bunch broccolini
  • 1 garlic clove, finely chopped
  • 1 tablespoon balsamic venegar
  • pine nuts, roasted is optional
  • Finely chopped parsley

Instructions

  1. Preheat the oven at 400F.

  2. On a cookie sheet drizzle the carrots with 3 tablespoons of the olive oil. Place the cut side down on the cookie sheet, season lightly with salt. Roast for about 10 minutes or until lightly browned and slightly soft. Remove from the oven, place in a bowl and drizzle some of the agave nectar and some of the lemon juice (taste and adjust to your taste liking).

  3. Meanwhile steam the broccolini for about 3 -4 minutes, or still crispy. Remove and place in a bowl of ice to stop the cooking process. Discard  the water, dry and toss with 2 tablespoons of olive oil and season with garlic and the balsamic vinegar.

  4. Toss with the carrots. Garnish with pine nuts and parsley.

 

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