BROCCOLI AND CARROTS IN OVEN RECIPES
BABY CARROTS 'N' BROCCOLI RECIPE: HOW TO MAKE IT
"My husband and I eat this quick veggie side dish at least once a week. We enjoy it with just about any main course," reports Ally Fitzgerald of Alpharetta, Georgia. "It's a light easy way to get extra vegetables into your diet."
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 4 cups water to a boil; add carrots. Cover and simmer for 5 minutes; drain and pat dry., In an ungreased 15x10x1-in. baking pan, combine the carrots with remaining ingredients. Bake, uncovered, at 425° for 7-9 minutes or until vegetables are crisp-tender, stirring once.
Nutrition Facts : Calories 98 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 8g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable
OVEN ROASTED VEGETABLES RECIPE | LAND O’LAKES
Steps:
- Heat oven to 375ºF. Line baking sheet with parchment paper; set aside.
- Cut cauliflower and broccoli into bite-sized florets, if needed. Set aside.
- Combine melted Butter with Olive Oil & Sea Salt and all remaining ingredients in bowl. Add vegetables; toss lightly. Spread into single layer on prepared baking sheet. Bake 20-30 minutes or until vegetables are browned and tender. Serve immediately.
Nutrition Facts : Calories 130 calories, FatContent 11 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 25 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 6 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 2 grams
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