Rainbow Carrots and Broccolini
User Reviews
5
Rainbow Carrots and Broccolini
Description
Rainbow Carrots and Broccolini combines colorful carrots roasted until lightly browned and tender with crisp-steamed broccolini dressed in olive oil, garlic, and balsamic vinegar. Roasting the carrots enhances their natural sugars and softens their texture gently. The broccolini is quickly steamed to retain snap and then chilled to preserve crispness before being mixed with a lemon and agave glaze. Garlic and a splash of balsamic vinegar add depth to the broccolini's flavor.
The final dish balances roasted sweetness, bright citrus tang, and slight acidity, enhanced by the toasted pine nuts that contribute a subtle nutty crunch. Fresh parsley adds a mild herbaceous note. This vegetable dish offers varied textures and a refined flavor profile well suited to accompany a range of main courses.
Serve this dish warm or at room temperature as a side vegetable for dinner or lunch. Its vibrant colors and contrast in textures enhance the presentation on the plate. The inclusion of lemon juice and agave nectar lets you adjust the sweet and tart balance to your preference.
Practical substitutions include honey for agave if unavailable, or alternative nuts such as pistachios or walnuts for pine nuts. The broccolini can be swapped for French beans if desired. A sprinkle of red pepper flakes before serving can add gentle heat. Store leftovers in an airtight container in the fridge for several days with flavors developing further.
Ingredients
- 1 bunch carrot peeled and cut lenghtwise, rainbow variety
- 5 tablespoons olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons agave nectar
- 1 lemon juiced
- 1 bunch broccolini
- 1 garlic finely chopped, clove
- 1 tablespoon balsamic vinegar
- pine nuts roasted is optional
- parsley Finely chopped
Instructions
- Preheat the oven at 400F.
- On a cookie sheet drizzle the rainbow carrots with 3 tablespoons of 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).
- 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.
- Toss with the carrots. Garnish with pine nuts and parsley.
Notes
- If agave nectar is not available, honey is a suitable alternative for the glaze.
- Store leftovers in an airtight glass container in the refrigerator for a few days; flavors may deepen with time.
- Broccolini can be replaced with French beans for a similar texture and flavor.
- Instead of pine nuts, try chopped pistachios, pecans, walnuts, or almonds to vary the nutty flavor and crunch.
- Adding a sprinkle of red pepper flakes before serving provides a mild heat contrast to the sweet and tangy flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 73mg | 3% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 14950IU | 299% |
| Vitamin C | 58.6mg | 65% |
| Calcium | 65mg | 7% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
