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Rachael’s Roasted Broccolini and Baby Carrots

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit

This easy veggie side dish gets a little kick from red pepper flakes, plus a refreshing hit of thyme and bright lemon zest.

Rach likes to serve this with her Rolled Turkey Meatloaf.


  • 16 fresh baby carrots or rainbow baby carrots, trimmed and peeled and halved lengthwise
  • 2 bundles broccolini, trimmed and larger stems halved lengthwise
  • 3 tablespoons extra-virgin olive oil ( EVOO)
  • Salt and pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons lemon zest


Rachael Ray