Spend with Pennies · by Holly Nilsson★ 5.0 (102)
Roasted Broccoli and Cauliflower
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 14%
CARBS 8G24% OF CAL
3G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 10G63% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted broccoli and cauliflower tossed with garlic and Parmesan until tender and golden. A simple, flavorful vegetable side that the whole family will enjoy.
sideamerican🔥 ovengluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups broccoli florets (bite sized)
- 4 cups cauliflower florets (bite sized)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- ½ cup shredded Parmesan cheese
- salt and black pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 14%
CARBS 8G24% OF CAL
3G FIBER0G ADDED3G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 10G63% OF CAL
3G SAT7G 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
- 15m
- Sodium
- 404mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 417mg
- Calcium
- 174mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 404MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.