Roasted Carrots and Broccoli
User Reviews
5.0
129 reviews
Excellent
Roasted Carrots and Broccoli
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These carrots & broccoli are tossed in a spicy honey garlic sauce and then oven-roasted until tender!
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Ingredients
- 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
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Instructions
- Preheat oven to 400°F.
- Combine oil, honey, garlic and chili flakes in a small bowl. Toss with broccoli and carrots. Sprinkle with salt.
- Spread onto a parchment lined pan and roast vegetables 18-20 minutes or until tender crisp.
Notes
- Smaller broccoli florets will cook faster while larger florets will be more tender crisp.
- Frozen carrots and broccoli will work but won't brown as well and won't have the same tender crisp texture.
- The glaze can be basted before cooking but also during and after.
- Leftovers will keep in an airtight container in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
106
(5%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
62mg
(3%)
Potassium
349mg
(10%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
11012IU
(220%)
Vitamin C
45mg
(50%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106 | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 62mg | 3% |
| Potassium | 349mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 11012IU | 220% |
| Vitamin C | 45mg | 50% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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