8 Ingredients
  • 1 pound rainbow carrots or tender young carrots, halved lengthwise
  • 1 large fennel bulb, cored and cut into 1/2-inch slices (reserve a few fronds for garnish)
  • 1 small lemon, quartered
  • 3 shallots, halved lengthwise
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
Nutrition
94
5% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

7% 5

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

4% 13

Carbs (net)

- 10

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

3% 2

Cholesterol

- 0

Sodium

10% 250

Calcium

4% 40

Magnesium

4% 17

Potassium

10% 355

Iron

4% 1

Zinc

2% 0

Phosphorus

7% 46

Vitamin A

70% 632

Vitamin C

18% 11

Thiamin (B1)

5% 0

Riboflavin (B2)

3% 0

Niacin (B3)

4% 1

Vitamin B6

11% 0

Folate equivalent (total)

6% 25

Folate (food)

- 25

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

6% 1

Vitamin K

17% 13
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