Baby Carrots 'n' Broccoli Recipe
Baby Carrots 'n' Broccoli Recipe photo by Taste of Home

Baby Carrots 'n' Broccoli Recipe

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"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1-1/2 cups fresh baby carrots
  • 4 cups fresh broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon Nature's seasoning blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

One serving (3/4 cup) equals 98 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 37 mg sodium, 8 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry.
  2. In an ungreased 15-in. x 10-in. x 1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once. Yield: 4 servings.
Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.
Originally published as Baby Carrots 'n' Broccoli in Light & Tasty October/November 2004, p23

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Reviewed Jan. 5, 2014

"It's a hit with the kids!"

Reviewed Feb. 14, 2010

"I hate carrots but this was really good. I couldn't find Nature's seasoning blend so I just used Italian seasoning. Really easy to make and very good!"

Reviewed Nov. 14, 2009

"Oops. Meant to be 4 stars. Haven't made it yet but I love both ingredients. Avery"

Reviewed Nov. 14, 2009

"This sounds good but a 15x10-inch pan seems awfully large for a dish that makes only 4 servings! A mistake?"

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