Spend with Pennies · by Holly Nilsson★ 5.0 (44)
Roasted Carrots and Broccoli
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 3%
CARBS 13G52% OF CAL
3G FIBER4G ADDED4G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 5G49% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Carrots and broccoli roasted until tender in a spicy honey-garlic sauce. A simple, vegetable-forward side dish ready in thirty minutes.
sideamerican🔥 ovendairy freegluten 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- 2 cups carrots (sliced)
- 2 cups broccoli florets (washed and dried)
- 1 ½ tablespoons olive oil
- 1 tablespoon honey
- 1 clove garlic (minced)
- ¼ teaspoon red pepper flakes (or to taste, optional)
- kosher salt (to taste)
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 3%
CARBS 13G52% OF CAL
3G FIBER4G ADDED4G INTRINSIC2G OTHER8G TOTAL SUGAR
FAT 5G49% OF CAL
1G SAT5G 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
- 10m
- Cook
- 20m
- Sodium
- 356mg
- Total sugar
- 8g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 38mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.