Best 11 Broccoli Cauliflower And Carrot Recipes

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Broccoli, cauliflower, and carrots are versatile vegetables that can be enjoyed in a variety of dishes. Whether you're looking for a simple side dish or a hearty main course, there's a recipe out there that's perfect for you. Roasted, steamed, or stir-fried, these vegetables are a delicious and nutritious addition to any meal. With their vibrant colors and flavors, they're sure to brighten up your plate. So, get ready to explore the world of broccoli, cauliflower, and carrot recipes and discover new ways to enjoy these healthy and flavorful vegetables.

Here are our top 11 tried and tested recipes!

ROASTED CARROTS AND CAULIFLOWER WITH THYME



Roasted Carrots and Cauliflower with Thyme image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 13.6 g, Cholesterol 11.7 mg, Fat 10.9 g, Fiber 4.7 g, Protein 7.9 g, SaturatedFat 3.3 g, Sodium 672.9 mg, Sugar 6 g

CHEESY BROCCOLI CAULIFLOWER CASSEROLE



Cheesy Broccoli Cauliflower Casserole image

After I found this broccoli cauliflower casserole in an old church cookbook, I adjusted it to make it lower in calories and fat. The creamy cheese sauce makes it a tasty way to get children to eat their vegetables. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 5 servings.

Number Of Ingredients 10

1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2-1/4 cups frozen cauliflowerets, thawed
1 cup cubed fully cooked lean ham
1 cup soft bread crumbs
Butter-flavored cooking spray

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

CAULIFLOWER AND BROCCOLI BAKE



Cauliflower and Broccoli Bake image

Fresh broccoli and cauliflower are baked together with a thick cheese sauce!

Provided by R.PENALUNA

Categories     Side Dish     Casseroles     Cauliflower

Time 50m

Yield 8

Number Of Ingredients 9

6 ounces fresh cauliflower
6 ounces fresh broccoli
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 ½ cups milk
1 (8 ounce) package shredded sharp Cheddar cheese
1 teaspoon English mustard
cayenne pepper to taste
salt and pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
  • In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
  • Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
  • Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

STEAMED BROCCOLI AND CARROTS WITH LEMON



Steamed Broccoli and Carrots with Lemon image

This side dish adds lots of color and vitamins and minerals to your meal.

Provided by Andrea Fahlor

Categories     Side Dish     Vegetables     Carrots

Time 15m

Yield 2

Number Of Ingredients 4

1 cup broccoli florets
½ cup julienne-cut carrots
2 tablespoons lemon juice
1 teaspoon seasoned salt, or to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli florets and carrots, cover, and steam until tender, about 5 minutes.
  • Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

Nutrition Facts : Calories 35.4 calories, Carbohydrate 8.1 g, Fat 0.3 g, Fiber 2.2 g, Protein 1.7 g, Sodium 497.2 mg, Sugar 2.7 g

CARROT BROCCOLI CASSEROLE



Carrot Broccoli Casserole image

This colorful side dish feels right at home with any entree. The veggies are coated in a buttery cheese sauce, then layered with cracker crumbs. Even kids who turn up their noses at broccoli will eat this up. -Nancy Horsburgh, Everett, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 5

1 package (16 ounces) baby carrots
1-1/2 pounds fresh broccoli, chopped or 6 cups frozen chopped broccoli, thawed
8 ounces process cheese (Velveeta), cubed
3/4 cup butter, divided
1-3/4 cups crushed butter-flavored crackers (about 40 crackers)

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 397 calories, Fat 29g fat (16g saturated fat), Cholesterol 64mg cholesterol, Sodium 727mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

ROASTED BROCCOLI & CAULIFLOWER



Roasted Broccoli & Cauliflower image

Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.

Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SZECHUAN BROCCOLI AND CAULIFLOWER



Szechuan Broccoli and Cauliflower image

This recipe is from The New Mayo Clinic Cookbook. It is easy to put together and has many possibilities. Equal parts green beans, bell peppers or your favorite veggie can be used. This is wonderful with fish and steamed brown rice.

Provided by PaulaG

Categories     Cauliflower

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups cauliflower florets
3 cups broccoli florets
3 tablespoons oyster sauce
1 tablespoon water
1/4 teaspoon chili paste
1 tablespoon olive oil
1 tablespoon finely minced fresh ginger
3 garlic cloves, minced
1 carrot, scrubbed and thinly sliced on the diagonal
1 green onion, thinly sliced on the diagonal

Steps:

  • Place the cauliflower and broccoli in a steamer basket over boiling salted water.
  • Boil until crisp tender, approximately 5 minutes.
  • In a small dish, combine the oyster sauce, water and chili paste; set aside.
  • Warm the olive oil in a heavy wok or skillet, add the minced ginger and garlic.
  • Saute for 30 seconds taking care not to allow the garlic to brown.
  • Add the carrot and saute for 1 minute, add the steamed cauliflower and broccoli.
  • Toss and stir for approximately 2 minutes.
  • Stir in the oyster sauce mixture, stirring to evenly distribute and warm mixture for approximately 1 minute.
  • Remove from heat and stir in green onion.
  • Serve immediately.

BROCCOLI, CAULIFLOWER, AND CARROT SALAD



Broccoli, Cauliflower, and Carrot Salad image

Adapted from Southern Living. This is easy and good! You may use packaged vegetables or buy them separately.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup light mayonnaise
1 -2 tablespoon sugar
2 tablespoons rice wine vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1 (12 ounce) package mixed raw broccoli (3/4 cup each) or 1 (12 ounce) package cauliflower florets, coarsely chopped (3/4 cup each)
10 ounces shredded carrots (or 1 1/4 cup carrots and shred yourself)
1/4 cup roasted peanuts, chopped (or walnuts)

Steps:

  • In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
  • Add the broccoli, cauliflower and carrots.
  • Toss to coat with dressing.
  • Sprinkle evenly with nuts.
  • Enjoy!

Nutrition Facts : Calories 170.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 7, Sodium 676.4, Carbohydrate 14.4, Fiber 3.6, Sugar 6.5, Protein 4.4

CHEESY CAULIFLOWER BROCCOLI CARROT BAKE



Cheesy Cauliflower Broccoli Carrot Bake image

Make and share this Cheesy Cauliflower Broccoli Carrot Bake recipe from Food.com.

Provided by Mari C.

Categories     < 60 Mins

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 cauliflower
1 broccoli
1/2 cup carrot
2 1/4 cups milk
4 tablespoons butter
1 1/2 cups grated cheddar cheese
3 tablespoons breadcrumbs

Steps:

  • Heat oven to 400f.
  • Bring a large saucepan of water to the boil, then add the chopped cauliflower, chopped broccoli and cubed carrots and cook for 5 mins - lift out a piece to test, it should be cooked. Drain the veggies then tip into an ovenproof dish.
  • Put the saucepan back on the heat and add the milk, flour and butter. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick. Turn off the heat, stir in 1 cup of cheese and pour over the veggies. Scatter over the remaining 1/2 cup of cheese and 3 tbsp breadcrumbs.
  • Bake 30-35 mins.

Nutrition Facts : Calories 331.7, Fat 21.4, SaturatedFat 13.1, Cholesterol 62.8, Sodium 410, Carbohydrate 22.4, Fiber 5.2, Sugar 4.7, Protein 15.9

BROCCOLI CAULIFLOWER COMBO



Broccoli Cauliflower Combo image

Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! -Clara Coulston, Washington Court House, Ohio.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

4 cups fresh broccoli florets
2 cups fresh cauliflowerets
3 shallots, chopped
1/2 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Steps:

  • In a large cast-iron or other heavy skillet, combine all ingredients. Cover and cook over medium heat until vegetables are crisp-tender, 6-8 minutes, stirring occasionally.,

Nutrition Facts : Calories 38 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 204mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic exchanges

Tips:

  • Choose the freshest vegetables possible. Fresh vegetables will have a brighter color, a crisper texture, and a more flavorful taste.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Use a large skillet or wok to cook the vegetables. This will give them plenty of room to spread out and cook evenly.
  • Stir the vegetables frequently while cooking. This will help them cook evenly and prevent them from burning.
  • Season the vegetables with salt, pepper, and other spices to taste.
  • Serve the vegetables immediately. They are best when they are hot and fresh.

Conclusion:

These broccoli, cauliflower, and carrot recipes are all delicious and healthy ways to enjoy these vegetables. They are perfect for a quick and easy side dish or a main course. With so many different recipes to choose from, you are sure to find one that you will love.

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