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Baby Carrots ‘n’ Broccoli

"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


  • 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


  • In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry.
  • In an ungreased 15x10x1-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.
Editor's Note: This recipe was tested with Morton's Nature's Seasons Seasoning Blend.
Nutrition Facts
3/4 cup: 98 calories, 7g fat (1g saturated fat), 0 cholesterol, 37mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Average Rating:
  • missjennieredhot
    Jan 5, 2014

    It's a hit with the kids!

  • mjlouk
    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!

  • ptuner
    Nov 14, 2009

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

  • ptuner
    Nov 14, 2009

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

  • Heather
    Aug 7, 2008

    No comment left

  • badkitty1116
    Feb 21, 2008

    No comment left

  • Ruth
    Jul 4, 2007

    No comment left