Whole30 Normandy Vegetables
Transform your mealtime with Whole30 Normandy Vegetables, a vibrant and wholesome dish that celebrates the simplicity of fresh, nutrient-packed ingredients. This colorful medley of broccoli, cauliflower, and carrots is sautéed in rich ghee and seasoned with a savory blend of garlic, coconut aminos, fresh thyme, and a hint of citrusy lemon juice. Perfectly tender and bursting with flavor, these veggies make an excellent side dish for any protein or a satisfying standalone meal. Ready in just 35 minutes, this recipe is gluten-free, paleo-friendly, and ideal for anyone following a Whole30 diet. Whether you're embracing healthy eating or looking for an easy, delicious way to get your daily dose of vegetables, this Normandy-inspired dish is bound to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams broccoli florets
- 300 grams cauliflower florets
- 200 grams carrots, sliced
- 2 tablespoons ghee
- 2 tablespoons coconut aminos
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Begin by washing and preparing the vegetables. Cut the broccoli and cauliflower into bite-sized florets if not already done. Peel and slice the carrots into thin rounds.
In a large skillet over medium heat, add the ghee and allow it to melt and heat up.
Once the ghee is hot, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the prepared broccoli, cauliflower, and carrots to the skillet. Stir to coat the vegetables evenly with the ghee and garlic.
Pour in the coconut aminos and add the fresh thyme leaves, sea salt, and black pepper. Stir everything together.
Cover the skillet with a lid and allow the vegetables to steam for about 10-15 minutes, stirring occasionally, until they are tender but still crisp.
Remove the lid and drizzle the lemon juice over the vegetables. Increase the heat slightly and stir-fry the vegetables for another 2-3 minutes to evaporate any excess moisture.
Taste the vegetables and adjust the seasoning if necessary. Serve hot as a side dish or main course.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3181 mg | 138% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
