SEASONING FOR BROCCOLI CAULIFLOWER AND 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

CAULIFLOWER AND BROCCOLI WITH FRESH HERB BUTTER RECIPE ...

Cauliflower and Broccoli with Fresh Herb Butter Recipe ... image

A bit of grated lemon peel and a sprinkling of fresh herbs brighten flavors in this pretty combo of fall vegetables.

Provided by Betty Crocker Kitchens

Total Time 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3 tablespoons butter or margarine, softened
3 tablespoons finely sliced fresh chives
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh cauliflower florets (about 1 lb)
3 cups fresh broccoli florets (7 oz)

Steps:

In 4-quart saucepan, heat 2 quarts water to boiling over high heat. Meanwhile, in small bowl, stir together butter, chives, thyme, lemon peel, salt and pepper until blended; set aside.
Add cauliflower to boiling water in saucepan; cook 2 minutes. Add broccoli; cook 2 to 3 minutes longer or until vegetables are crisp-tender. Drain; return to saucepan.
Add butter mixture to vegetables in saucepan; toss to coat.

Nutrition Facts : Calories 70 , CarbohydrateContent 4 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 2 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 125 mg, SugarContent 2 g, TransFatContent 0 g

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