13 Ingredients
  • 8 ounces baby-cut carrots
  • 7 shallots, peeled, cut in half
  • 1 fennel bulb, halved, outer leaves and core removed, cut into wedges
  • 1 head of garlic, cloves separated and peeled
  • 6 tablespoons olive oil
  • 3 tablespoons chopped garlic
  • 3 tablespoons chopped fresh tarragon
  • Salt and pepper
  • 8 ounces baby zucchini, ends trimmed, cut in half
  • 8 ounces baby yellow squash, ends trimmed, cut in half
  • 1 red bell pepper, seeded, cut into 1/2-inch strips
  • 8 ounces asparagus, trimmed
  • 8 ounces green beans or snap peas, trimmed (2 cups)
Nutrition
200
10% daily value
8 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

16% 11

Saturated

8% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

8% 25

Carbs (net)

- 19

Fiber

24% 6

Sugars

- 9

Sugars, added

- 0

Protein

10% 5

Cholesterol

- 0

Sodium

25% 594

Calcium

10% 104

Magnesium

13% 56

Potassium

18% 823

Iron

15% 3

Zinc

9% 1

Phosphorus

20% 138

Vitamin A

34% 307

Vitamin C

54% 49

Thiamin (B1)

16% 0

Riboflavin (B2)

11% 0

Niacin (B3)

11% 2

Vitamin B6

43% 1

Folate equivalent (total)

18% 73

Folate (food)

- 73

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

17% 3

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 212
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