Are you looking for a great recipe that combines broccoli and carrots? Are you cooking for picky eaters? Are wondering whether it is better to bake or to boil broccoli and carrots? If you are a novice cook looking for a few tips on how to make your vegetables more tasty before and after they come out of the oven, then read the following handy guide for baking these sometimes perplexing vegetables.
Contents
The Ingredients
First, muster your ingredients. You may have them in your kitchen already because they are so simple. You will need your favorite olive oil, salt, pepper, fresh thyme, garlic cloves, a lemon, a vegetable peeler, a knife, a cutting board, a mixing bowl, a serving spoon, a platter, and a baking sheet.
The Prep Work
Preheat your oven to 400 degrees while you are prepping your vegetables.
While the oven heats up, wash your broccoli heads and carrots thoroughly. Allow them to dry or pat them dry with a clean dish cloth. Peel the carrots.
Slice the broccoli head into smaller florets. Slice the carrots into two-inch chunks at diagonals. Place the broccoli and carrots in a clean, dry mixing bowl.
Marinating the Vegetables
Drizzle olive oil across the cut vegetables. Sprinkle with salt and pepper.
Slice a few garlic cloves and throw them into the mixing bowl.
Mix the vegetables with a large spoon so that they become fully coated with oil and the rest of the ingredients. Then, spread them out on a baking sheet, making sure that they are not piled up on top of each other. This way, you make sure that the vegetables get an even roasting.
Place the broccoli and carrots in the oven and bake them for 20 minutes.
Serving Baked Broccoli and Carrots
The combination of the rich green broccoli and the muted orange carrots add appeal and interest to a dinner table. Serve the roasted vegetables on a wide, white platter that is either oblong or circular.
Garnish the dish with thyme and lemon. Slice several thyme leaves and sprinkle them atop the vegetables. Finally, cut a lemon in half and squeeze the juice of half a lemon across the vegetables.
Another delicious herb combination is to cut and mix equal parts cilantro, parsley, and dill. Sprinkle on top of the cut vegetables and squeeze a little lemon on top, too.
The best part of garnishing your roasted broccoli and carrot dish is that you can use a wide combination of fresh herbs, based upon your specific palette. Experiment with a few combinations. Add a little Hungarian paprika for dinner guests who like a little heat in their food. Perhaps make two separate dishes of baked broccoli and carrots — one for non-spicy eaters and one for spicy eaters. This dish is economical enough that you can make two separate dishes and still stay within your holiday dinner budget. Be creative and resourceful with your herbs!
Finally, serve the vegetables while they remain hot.
Conclusion:
If you are looking for a healthy alternative to mashed potatoes or macaroni and cheese for your next Thanksgiving dinner or holiday affair, then look no further than a delicious platter of baked broccoli and carrots. Not only do baked carrots and broccoli offer great taste, but they also are healthy and full of vitamins. The key is not to bake them too long that they lose their color and become very dark. The brighter the vegetable, the more nutrition is retained. Regardless, however, this easy dish is going to be healthier than traditional holiday fare.
Best of all, baking broccoli and carrots is economical. You can purchase these basic vegetables on sale at the grocery store and season them with a few simple ingredients. Olive oil is a natural choice, and you can add even more flavor by drizzling your vegetables with fresh, flavored olive oil from a custom shop. These oils already have flavors and herbs infused into them. Be creative and add fresh herbs and salt and pepper to your liking.
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