14 Ingredients
  • 1 pound carrots in assorted varieties, such as regular, yellow, and Thumbelina, peeled (quarter if large)
  • 8 ounces radishes (about 8)
  • 1/2 head cauliflower, cut into small florets
  • 1/2 head Romanesca cauliflower (pale-green cauliflower) or broccoli, cut into small florets
  • 1 fennel bulb, trimmed and cut lengthwise into 1/4-inch-thick strips
  • 8 ounces haricots verts, trimmed
  • 2 yellow or red bell peppers, cut into strips
  • 6 thin scallions
  • 2 Belgian endives
  • 1/2 lemon
  • 1/3 cup flaked sea salt or coarse salt
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil
Chronic Conditions
Neutral/Ok
Most Helpful
Helpful
Consume Less
More Helpful
Helpful
Most Helpful
More Helpful
Neutral/Ok
More Helpful
Nutrition
91
5% daily value
12 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

8% 5

Saturated

4% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 7

Fiber

17% 4

Sugars

- 5

Sugars, added

- 0

Protein

5% 2

Cholesterol

0% 0

Sodium

17% 417

Calcium

5% 51

Magnesium

6% 26

Potassium

11% 495

Iron

5% 1

Zinc

4% 0

Phosphorus

9% 63

Vitamin A

41% 365

Vitamin C

66% 59

Thiamin (B1)

7% 0

Riboflavin (B2)

8% 0

Niacin (B3)

7% 1

Vitamin B6

19% 0

Folate equivalent (total)

16% 64

Folate (food)

- 64

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

10% 1

Vitamin K

32% 39

Sugar alcohols

- 0

Water

- 160
Comments
 
×