Roasted Broccoli and Carrots with Shallot Vinaigrette
This vibrant side dish features roasted broccoli and carrots drizzled with a tangy shallot vinaigrette, creating a flavorful and visually appealing accompaniment for any meal.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Vegetables
- 1 large head Broccoli (about 1 pound), cut into bite-sized florets
- 4 medium Carrots (approximately 1 pound), peeled and sliced diagonally into 1/4-inch thick pieces
Vinaigrette
- 3 tablespoons Extra Virgin Olive Oil
- 1 medium Shallot finely minced
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey or Maple Syrup (optional, for sweetness)
Seasoning
- Salt to taste
- Pepper to taste
- Fresh Parsley chopped for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the broccoli and cut it into bite-sized florets. Peel the carrots and slice them diagonally into 1/4-inch thick pieces.
- In a large mixing bowl, combine the broccoli florets and carrot slices. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded.
- Roast the vegetables for about 20-25 minutes, or until they are tender and golden brown, stirring halfway through.
- While the vegetables are roasting, prepare the shallot vinaigrette by whisking together the minced shallot, red wine vinegar, Dijon mustard, and honey (if using). Gradually drizzle in the remaining tablespoon of olive oil while whisking continuously.
- Once the vegetables are done roasting, transfer them to a serving bowl. Drizzle the shallot vinaigrette over the warm vegetables and toss gently to combine.
- Garnish with freshly chopped parsley, if desired, and serve immediately while warm.
Notes
Feel free to add other vegetables or spices to customize this dish to your liking.