Roasted Broccoli and Carrots with Honey Dijon

This simple vegetarian side is packed with flavor and made with all pantry ingredients! The honey and dijon add a sweet and savory element while smokey paprika and warm cumin contribute to its character. This makes a great vegetable side for dinner, and can even be enjoyed as a healthy snack! Trust me, roasted broccoli and carrots with honey dijon is going to be your new favorite veggie combo.

I have always loved vegetables. So getting my daily source of vitamins and nutrients hasn’t really been a struggle for me. But I know that there are a LOT of people out there that just don’t enjoy the flavor of vegetables.

And while this recipe definitely doesn’t mask the flavor of broccoli and carrots, it sure does a great job of elevating it with sweet and smokey notes throughout.

I am currently raising a toddler (and a baby), and when she doesn’t like something, half of it ends up on the floor or flung across the room. I tested this recipe on her, and to my astonishment, she approved of these sweet roasted broccoli and carrots! So that was a win in my book.

If you have any picky eaters at home, try this one out and let me know how it goes. Maybe it will turn them into roasted vegetable lovers!

The Healthy Ingredients

This recipe is actually super healthy! Let’s break down some of the health benefits of these delicious ingredients.

• Carrots – Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They help promote healthy vision and immune function.

• Broccoli – Broccoli contains glucosinolates, which are being studied for their ability to convert into substances that can fight cancer. Broccoli is rich in antioxidants and helps to fight inflammation in the body.

• Paprika – This powerful red spice contains vitamin A, capsaicin, and carotenoid antioxidants. It is loved by many for its potential to promote healthy vision and reduce inflammation in the body.

• Cumin – Cumin contains the antioxidants ‘apigenin’ ‘and ‘luteolin’ that keep free radicals from attacking healthy cells in the body. Cumin may also have the ability to stop cancer cells from multiplying and is considered a very powerful anticarcinogenic plant.

• Honey – Honey is a natural sweetener that has anti-inflammatory, antioxidant, and antibacterial properties. It contains vitamins and minerals like potassium, calcium, and zinc.

• Dijon – Dijon mustard contains glucosinolates which inactivate carcinogenic compounds and help fight free radicals in the body.

• Olive Oil – Olive oil is high in healthy monounsaturated fats and antioxidants. There was a study done recently that showed that people with high cardiovascular risk on a Mediterranean Diet supplemented with nuts or extra virgin olive oil demonstrated an inverse association with diabetes incidence by 52% in comparison to the control group! Since this recipe has both, it is a great option for anyone starting the Mediterranean Diet.

You’re Going To Love This

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How To Roast Broccoli and Carrots

You can use the honey dijon sauce mixture for all different kinds of vegetables! It tastes especially good with roasted butternut squash and reminds me a lot of my Roasted Butternut Squash Steaks recipe.

1. Start by breaking the broccoli up into florets and slicing the carrots until they are about 1/4-1/2 inch thick. I like to do this as a diagonal cut on the carrot rather than a circular medallion because it has more surface area.

2. In a bowl, whisk together the olive oil, honey, dijon mustard, salt, pepper, paprika, and cumin.

3. Place the vegetables in a large bowl and drizzle with the honey mustard sauce. Mix well to coat every vegetable with the sauce.

4. Spread the veggies out on a parchment paper lined baking sheet and bake for 25 minutes at 400 degrees F. When they are done, feel free to sprinkle with chopped parsley. Enjoy!

A Few Expert Tips For ROasted Vegetables

• Slice The Carrots Diagonally – Technically you don’t have to do this, but I like it because it gives the carrots more surface area, and I find them more enjoyable to eat like this. You also want to make sure the carrots are all cut to the same size for even cooking. If they are not thin enough, they will not cook at the same time as the broccoli and you will have undercooked carrots.

• Stick To Fresh Vegetables – While I love utilizing frozen vegetables in my weekly meal plans, for this recipe I recommend using fresh. This will give you the best texture and most even cooking.

• Serve With A Sauce – A greek yogurt sauce drizzled over the top or served on the side to dip would be amazing with this recipe!

What To Serve With Roasted Vegetables

Roasted broccoli and carrots would be a great addition to any baked chicken or salmon dinner. It would also go great with pasta dishes!

How To Store Roasted Broccoli and Carrots

• To Store: You can store leftovers in an airtight container in the refrigerator for up to 3 days.

• To Freeze – Store leftovers in an airtight freezer-safe container in the freezer for up to 3 months. When you are ready to enjoy, place the container in the refrigerator overnight to thaw before reheating.

• To Reheat – You can reheat broccoli and carrots by placing them on a baking sheet and baking for 10-15 minutes at 350 degrees. You can also microwave them by placing the vegetables in a microwave-safe bowl and microwaving in 30-second increments, stirring between, until hot.

More Vegetarian Recipes You Will Love

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Pumpkin Hummus

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Almond Flour Banana Pancakes

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Roasted Broccoli and Carrots

This simple vegetarian side is packed with flavor and made with all pantry ingredients! The honey and dijon add a sweet and savory element while smokey paprika and warm cumin contribute to its character.

3 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 21 minutes mins

Course Side

Cuisine American

Servings 4

Calories 277 kcal

Ingredients

  

1x2x3x

• 4 medium carrots, peeled
• 2 medium heads of broccoli cut into florets (about 3 cups of florets)
• 1/3 cup extra virgin olive oil
• 1/4 cup honey
• 1 1/2 tbsp dijon mustard
• 1/2 tsp table salt
• 1/4 tsp pepper
• 1/2 tsp paprika
• 1/2 tsp cumin

Instructions

 

• Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
• Cut the broccoli into even florets and slice the carrots using a diagonal cut (see photos) until they are about 1/4-1/2 inch thick. I like to do this as a diagonal cut on the carrot rather than a circular medallion because it has more surface area.
• In a bowl, whisk together the olive oil, honey, dijon mustard, salt, pepper, paprika, and cumin.
• Place the vegetables in a large bowl and drizzle with the honey mustard sauce. Mix well to coat every vegetable with the sauce.
• Spread the veggies out on a parchment paper lined baking sheet and bake for 25 minutes at 400 degrees F. When they are done, feel free to sprinkle with chopped parsley or another herb. Enjoy!

Notes

To Store: You can store leftovers in an airtight container in the refrigerator for up to 3 days.

To Freeze – Store leftovers in an airtight freezer-safe container in the freezer for up to 3 months. When you are ready to enjoy, place the container in the refrigerator overnight to thaw before reheating.

To Reheat – You can reheat broccoli and carrots by placing them on a baking sheet and baking for 10-15 minutes at 350 degrees. You can also microwave them by placing the vegetables in a microwave-safe bowl and microwaving in 30-second increments, stirring between, until hot.

Nutrition

Calories: 277kcalCarbohydrates: 28gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 419mgPotassium: 442mgFiber: 4gSugar: 22gVitamin A: 10747IUVitamin C: 65mgCalcium: 61mgIron: 1mg

Keyword honey mustard, roasted broccoli and carrots

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