Glazed Carrots Cauliflower And Broccoli Food

ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
• Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
• Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
• Enjoy!

HONEY SAUTEED BROCCOLI & CARROTS

Steps:

• In a preheated, non-stick pan over medium heat get the olive oil hot.
• Add the broccoli and carrots - saute for 3 minutes.
• Add garlic and saute another 2 minutes.
• add the water - this steams the broccoli a bit and adds some nice color.
• After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
• Turn heat off and add the honey - mix well.
• Serve immediately.

BROCCOLI, CAULIFLOWER, AND CARROT SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
• Add the broccoli, cauliflower and carrots.
• Toss to coat with dressing.
• Sprinkle evenly with nuts.
• Enjoy!

GLAZED CARROTS, CAULIFLOWER, AND BROCCOLI

Steps:

• For vegetables: Heat water and salt to boiling. Add carrots, cauliflower, and broccoli. Cover and heat to boiling. Reduce heat and simmer until stems are tender, about 15 minutes. Drain. For glaze: While vegetables are cooking, mix cornstarch in cold water. Melt 4 tablespoons butter in saucepan over medium heat. Pour in cornstarch mixture and chicken bouillon. Continue stirring until it is thick, clear, and completely blended. Place vegetables in a 9 x 13 x 2 casserole dish or glass cake dish. Top with glaze. Sprinkle with parsley flakes and paprika. *This recipe has a high fat-percentage, but it is absolutely delicious, high in fiber and nutrition, and it blends in beautifully with other "lower-in-fat" choices because it contains only 7 fat grams per every 1 1/3 cups. This keeps your overall day easily under 20 percent fat.