Pan Roasted Vegetables

Name: Pan Roasted Vegetables
Yield: 4 servings
Ingredients: 1/3 c. butter or margarine; 1/2 tsp. thyme leaves; 3 c. cauliflower flowerets; 2 c. broccoli flowerets; 2 c. carrots, cut into strips; 2 small onions, quartered

Vegetarian Dairy

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Ingredients

1/3 c. butter or margarine ⓘ
1/2 tsp. thyme leaves
3 c. cauliflower flowerets ⓘ
2 c. broccoli flowerets ⓘ
2 c. carrots, cut into strips
2 small onions, quartered ⓘ

Instructions

Heat oven to 400°.
In 13 x 9-inch baking pan, melt butter in oven.
Stir in thyme.
Add remaining ingredients, toss and coat; cover with foil.
Bake for 25 minutes or until vegetables are tender.
Season to taste.

Nutrition & Diet Analysis (per serving)

405 kcal 20% DV

Protein Fat Carbs

Macronutrients

Protein 4.5g 9% DV

Total Fat 29.4g 38% DV

Carbs 34.5g 13% DV

Fiber 10g 36% DV

Sugar 11g 22% DV

Electrolytes

Sodium 163.5mg 7% DV

Potassium 818mg 17% DV

Cholesterol 75mg 25% DV

Vitamins & Minerals

Vitamin A 915.3mcg 100% DV

Vitamin C 44.1mg 49% DV

Calcium 162mg 12% DV

Iron 5.7mg 31% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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