Cooking Classy · by Jaclyn
Roasted Spring Vegetables
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 5%
CARBS 19G53% OF CAL
5G FIBER3G ADDED8G INTRINSIC4G OTHER10G TOTAL SUGAR
FAT 7G44% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of roasted spring vegetables—carrots, asparagus, radishes, and shallots—glazed with herby honey-mustard. Pairs well with any main course.
sidefrench🍪 sheet pan🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 12 oz. medium rainbow carrots, (peeled, cut on a bias into 1 1/2-inch chunks, thicker portions halved)
- 9 oz. radishes, (ends trimmed, halved)
- 1 medium shallot, (peeled and sliced)
- 2 Tbsp olive oil, (divided)
- 1 1/2 tsp Herbs de Provence, (divided)
- Salt (and black pepper, to taste)
- 12 oz. asparagus, (tough ends trimmed, remaining cut into 2-inch portions)
- 2 tsp honey ((warmed if needed to make it runny))
- 2 tsp fresh lemon juice
- 2 tsp dijon mustard
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 5%
CARBS 19G53% OF CAL
5G FIBER3G ADDED8G INTRINSIC4G OTHER10G TOTAL SUGAR
FAT 7G44% 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
- 20m
- Sodium
- 538mg
- Total sugar
- 10g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 685mg
- Calcium
- 65mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.