Disclosure: I’m sharing this Carrot and Broccoli recipe as a participant in the McCormick’s American Homemade Program. I have been compensated for this post, but as always, the comments and opinions are 100% my own.
Before I get to the recipe, I want to share something that all my foodie friends will love. If you search for recipes as much as I do, you’ll love McCormick’s FlavorPrint!
Flavorprint is a tool that provides recipes and recipe ideas to a user based on a set of questions they answer about their tastes and flavor preferences. The more you use FlavorPrint, the more familiar it becomes with your preferences.
I created my own FlavorPrint profile and I’m loving the recipes that match up with my own flavor preferences! The suggested recipes totally match my taste buds!
Check out this quick video on how to use McCormick’s Flavorprint.
Stop by McCormick.com and create your own personal FlavorPrint. I would love to hear how you like it in the comment section below. We could compare our 3 top flavors! Mine are Cheesy, Garlic/Onionish, and Coffee/Chocolatey. No big surprise, right?
Carrot and Broccoli Casserole
My sister, Laura, has the sweetest Mother-in-Law named Rose! Whenever we go over Laura’s house for a holiday, birthday party, or special celebration, you can bet that there will be several, impeccable dishes that were lovingly prepared by Rose.
Rose puts her heart and soul into all of her dishes. She is thrilled when we enjoy all of her goodies and traditional recipes. It totally makes her day.
One of the recipes that Rose has made over the years is this Carrot and Broccoli Casserole. Laura often brings it to our family gatherings and I make it for my own family and guests. In fact, it’s the only vegetable dish that my son, Andrew, really loves!
This recipe has a secret ingredient! We use 1½ teaspoons of McCormick Garlic Powder. I know you all like using fresh garlic, but it really needs garlic powder for this recipe. The seasoning is so flavorful! We love it!
Be sure to use fresh ground black pepper. It makes a huge difference! I buy McCormick Whole Black Peppercorns for my pepper mill. I have been grinding my own pepper for years decades!
Whenever I make this casserole, I think of Rose and my sister Laura, and all of the delicious meals they have shared over the years!
Do you have a story behind one of your recipes? I would love to hear about it in the comment section below!
Enjoy the recipe!
- 1 lb. carrots, peeled and sliced ¼-inch thin
- 12 oz. fresh broccoli florets
- 3 tablespoons olive oil
- ⅓ cup grated Romano cheese
- 1¼ to 1½ teaspoons McCormick Garlic Powder
- ½ cup Italian-style bread crumbs
- ¼ teaspoon salt
- ½ teaspoon McCormick black ground pepper
- 1 cup shredded mozzarella cheese
- Preheat the oven to 350°F.
- In a medium pan, boil the sliced carrots for 5 minutes. Add the broccoli to the same pan and boil the carrots and broccoli for 4 more minutes.
- Drain the vegetables and place them in a 13 x 9-inch baking dish.
- Drizzle the vegetables with olive oil and mix well.
- Add the Romano cheese, garlic powder, bread crumbs, salt and pepper. Mix the vegetables well. Top with mozzarella cheese.
- Bake for 15-20 minutes.