ROASTED VEGETABLES BROCCOLI CAULIFLOWER CARROTS 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

OVEN ROASTED VEGETABLES RECIPE | LAND O’LAKES

Oven Roasted Vegetables Recipe | Land O’Lakes image

An alternative to frozen vegetables, these butter-roasted veggies are a great addition to dinner.

Provided by Land O'Lakes

Categories Roasted Savory Baking Vegetable Side Dish

Total Time 0 minutes

Prep Time 5 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 (12-ounce) bag fresh broccoli and cauliflower florets and baby carrots
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt melted
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

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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