Photo: Tyrrell Fitness And Nutrition
Roasted Broccoli and Carrots
8 ingredients
Serves 4.
openrecipes
Roasting vegetables at a high temperature concentrates their flavors and brings out their natural sweetness. Here, red pepper flakes lend a spicy kick to roasted broccoli and carrots, while a sprinkling of Parmigiano-Reggiano cheese adds a salty note. Serve this simple side dish alongside roast chicken (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
336
Calories
12g
Protein
24g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. broccoli, cut into 1-inch florets
- 2 carrots, peeled and cut on the bias into 1/2-inch slices
- 2 Tbs. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. minced garlic
- 1/4 to 1/2 tsp. crushed red pepper flakes
- Zest of 1 lemon
- 1/4 cup finely grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes