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 cauliflower (Romanesca, 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 red bell peppers (or yellow, cut into strips)
  • 6 scallions (thin)
  • 2 belgian endives
  • 1/2 lemon
  • 1/3 cup sea salt (flaked, or coarse salt)
  • 2 teaspoons fresh rosemary (chopped)
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup extra-virgin olive oil
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NutritionView more

110Calories
Sodium134%DV3220mg
Fat7%DV4.5g
Protein6%DV3g
Carbs5%DV14g
Fiber28%DV7g

PER SERVING *

Calories110Calories from Fat45
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium3220mg134%
Potassium770mg22%
Protein3g6%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber7g28%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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