Broccolini and Carrots
Giangi's Kitchen
Giangi's Kitchen

Broccolini and Carrots

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  • 1 bunch carrots, peeled and cut lenghtwise
  • 5 tablespoons olive oil
  • salt
  • 2 tablespoons agave nectar
  • 1 lemon, juiced
  • 1 bunch broccolini
  • 1 garlic clove, finely chopped
  • 1 tablespoon balsamic venegar
  • pine nuts, roasted is optional
  • Finely chopped parsley


    1. Preheat the oven at 400F.

    2. On a cookie sheet drizzle the carrots with 3 tablespoons of the 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).

    3. 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.

    4. Toss with the carrots. Garnish with pine nuts and parsley.


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