ROASTED CARROTS BROCCOLI AND CAULIFLOWER RECIPES

Name: Roasted Broccoli, Cauliflower and Carrots
Prep time: 15 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 2 large broccoli (washed and cut down in florets ); 1 large cauliflower (washed and cut down in florets); 1 lb. carrots (peeled); 1/4 cup olive oil (or, as needed); sea salt and pepper (to taste)

ROASTED BROCCOLI, CAULIFLOWER AND CARROTS – CAN'T STAY OUT ...

Roasted Broccoli, Cauliflower and Carrots – Can't Stay Out ... image

Roasted Broccoli, Cauliflower and Carrots is a delicious side dish for any occasion. Veggies are roasted with olive oil which brings out the savory, succulent taste. This guilt-free dish is great reheated. Also terrific to make for Meatless Mondays. These roasted veggies are healthy, low calorie, clean eating, gluten free and vegan.

Provided by Teresa

Categories Side Dish Vegetable Veggie Veggie Side Dish Veggies

Prep Time 15 minutes

Cook Time 1 hours

Yield 12

Number Of Ingredients 5

Ingredients

2 large broccoli (washed and cut down in florets )
1 large cauliflower (washed and cut down in florets)
1 lb. carrots (peeled)
1/4 cup olive oil (or, as needed)
sea salt and pepper (to taste)

Steps:

Line three separate large cookie sheets with parchment paper.
Place broccoli in parchment paper-lined cookie sheet.
Brush with olive oil.
Sprinkle generously with sea salt and pepper.
Place cauliflower in a separate parchment paper-lined cookie sheet.
Brush with olive oil.
Sprinkle cauliflower generously with sea salt and pepper.
Place whole carrots in the third parchment paper-lined cookie sheet.
Brush with olive oil on both sides of carrots.
Sprinkle generously with sea salt and pepper.
Bake at 350º in a convection oven for about an hour until veggies darken and are cooked through.
Remove from oven.
Serve.

Nutrition Facts : ServingSize 1 serving, Calories 99 kcal, FatContent 5 g, SaturatedFatContent 1 g, UnsaturatedFatContent 4 g, CarbohydrateContent 12 g, SugarContent 4 g, FiberContent 5 g, ProteinContent 4 g, SodiumContent 132 mg

ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY

Roasted Sheet Tray Veggies Recipe by Tasty image

Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic

Provided by Pierce Abernathy

Yield 8 cups

Number Of Ingredients 7

Ingredients

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 g large carrot, peeled and cut into rounds
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced

Steps:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
Enjoy!

Nutrition Facts : Calories 77 calories, CarbohydrateContent 6 grams, FatContent 5 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 2 grams

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