Grammy's Kitchen · Roasted Broccoli · Roasted Broccoli and Carrots
One of 48 roasted broccoli recipes we measured
3 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 48.
| this recipe | typical | |
|---|---|---|
| fat | 5% | 7% |
| salt | 1% | 0% |
| aromatics | 0% | 0% |
| sweetener | 1% | 0% |
| acid | 3% | 0% |
| protein add | 0% | 3% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds broccoli (cut into bite-sized florets) |
| 454 g | 1 pound carrots (peeled and sliced into 1/2 inch pieces) |
| 27 g | 2 tablespoons olive oil (not extra virgin) |
| 3 g | 1/2 teaspoon kosher salt |
| 27 g | 2 tablespoons extra virgin olive oil |
| 31 g | 2 tablespoons fresh lemon juice |
| 7 g | 1 teaspoon honey |
| 4 g | 1 teaspoon Dijon mustard |
| 1 small shallot (finely diced) | |
| 1 g | 1/2 teaspoon ground black pepper |
| 3 g | 1/2 teaspoon kosher salt |
Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delish!” — a cook, 5.0★