Print Recipe

Broccolini and Carrots

Course Side Dish, Vegetables
Cuisine American
Keyword broccolinis, carrots, vegetables
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories 252 kcal


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


  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.

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.