Rainbow Carrots and Broccolini

Rainbow carrots and broccolini is a super delicious side dish that takes no time to prepare and is fail-proof.

Imagine perfectly roasted baby carrots rich in flavor, married with steamed broccolini and just the perfect balance of bitterness and sweetness—all in one savory dish. Are your taste buds wanting some now?

I always make it a point to have two side dishes of vegetables with our meals. Here, I have two vegetables combined.

This recipe with rainbow carrots makes for a beautiful presentation at any table at any time of the year.

Before we dive into this easy recipe, I want to share some small insights about the ingredients used and tips.

In this Article

What is broccolini?

A broccolini is a cross-bread between broccoli and Chinese broccoli, gai lan.

Broccolini, Aspabroc, baby broccoli, or tender stem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thinner stalks.

With both broccolini and broccoli, you enjoy the florets and the stems.

The broccolini was first introduced to our vegetable stands in 1993.

Flavorwise: both super delicious and easy to cook with.

A quick note about Agave Nectar

Living in the Southwest, agave is easily accessible to us at all our markets.

Agave syrup comes from the agave plant. A succulent plant that is native to Mexico and desert living.

It primarily comes in two varieties: blue and salmiania. Blue agave is famous for its use in tequila making via fermentation.

When consumed independently, added, or included in food or beverages, agave syrup is considered an added sugar, like maple syrup and pure honey.

Thinner in consistency makes it more appealing in baking as well as cooking.

Because of its sugar-sweet qualities, you must use less than your regular sugars or sweeteners.

Cooking tips and step-by-step on how to make this fantastic broccolini and rainbow carrots recipe

This recipe is super easy to make. Here are a few suggestions to ensure great success while preparing it.

Although the carrots are not prepared in the same cooking manner as the broccolini,  both can be prepared at the same time, and by the time the carrots are nicely roasted, your side dish will be ready to be enjoyed.

Rainbow Carrots:

While the oven is preheating, peel the carrots and slice them lengthwise. If using rainbow carrots, leave just a 1/2 inch of the stem for each carrot.

• Place your carrots on a sheet pan and drizzle with olive oil. Coat the carrots with the olive oil well and place them cut-side down on a single layer.
• Season lightly with salt and place in the hot oven.
• Once done, drizzle the agave nectar over them and some lemon juice.
• Taste and just the taste to your liking.

Broccolini:

Meanwhile, steam the broccolini for about four minutes.

• Once steamed but still crispy, remove them from the steaming basket and place them in a bowl of ice and cold water to stop cooking.
• Discard the water, dry the broccolini, and toss in a large bowl with olive oil, finely chopped garlic, and balsamic vinegar.

Assembling the whole dish

Now that both the roasted rainbow carrots and the broccolini are done, it is time to add the finishing touches to your recipe:

• Add broccolini with the carrots, give them a good mix, and be careful not to break them as you do.
• Transfer your vegetables to a serving plate and sprinkle parsley and roasted pine nuts.
• Serve immediately.

Recipe Variations

This recipe is a base to so many beautiful adaptations. Below are a few of my suggestions.

Roasted vegetables such as Brussels sprouts and sweet potatoes.

• Of course, you can replace the broccolini with French green beans.
• Regular carrots for rainbow carrots.
• Instead of the pine nuts, add chopped pistachios, pecans, walnuts, or almonds.
• If agave is not easy to find where you live, it can be substituted with honey, maple syrup, simple syrup, and white sugar.
• Add a sprinkle of red pepper flakes just before serving to add a heat punch to your vegetables.

If you have some fresh herbs on hand, you can use them here. Thyme is my favorite.

What pairs well with your roasted broccolini and carrots

This versatile and perfect side dish perfectly matches to your Parmesan Panko Crusted chicken , or chicken breasts al Marsala.

Do not forget pork dishes. Meatloaf marries well with this recipe and can be cooked in the oven simultaneously, leaving you more free time for dessert.

It is the best side dish for turkey and ham during the holiday season.

It is perfect for steamed fish, salmon, cod, my all-time favorite grouper recipe, or sea bass.

Storage instructions

This delicious broccolini and carrots can be stored in a glass, airtight container in the refrigerator for a few days.

Frequently Asked Questions

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Originally published on June 6, 2019.