Little Sunny Kitchen · by Diana★ 5.0 (3)
Roasted Broccoli and Carrots
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 6%
CARBS 13G44% OF CAL
4G FIBER1G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 7G55% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sheet-pan roasted broccoli and carrots tossed with a bright lemon-shallot vinaigrette. Simple, versatile, and complements any protein.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 ½ pounds broccoli (cut into bite-sized florets)
- 1 pound carrots (peeled and sliced into ½ inch pieces)
- 2 tablespoons olive oil (not extra virgin)
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot (finely diced)
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 6%
CARBS 13G44% OF CAL
4G FIBER1G ADDED5G INTRINSIC4G OTHER5G TOTAL SUGAR
FAT 7G55% OF CAL
1G SAT6G 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
- 15m
- Cook
- 25m
- Sodium
- 204mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 435mg
- Calcium
- 59mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 204MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.