Averie Cooks · by Averie Sunshine★ 5.0 (1)
Lemon Rosemary Coconut Oil Roasted Vegetables
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 5%
CARBS 11G30% OF CAL
4G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 12G73% OF CAL
10G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mixed roasted vegetables with lemon, rosemary, and coconut oil for depth and richness. A bright, satisfying side that makes eating vegetables enjoyable.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 cups baby carrots or trimmed carrots
- 1 cup Brussels sprouts (halved)
- 1 cup green beans (trimmed)
- 1 cup broccoli florets
- about 4 tablespoons coconut oil (divided; melted or softened)
- 2 tablespoons fresh rosemary (chopped)
- half of one lemon (squeezed for the juice)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 5%
CARBS 11G30% OF CAL
4G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 12G73% OF CAL
10G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 255mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 398mg
- Calcium
- 51mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 255MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.