- 5 carrots sliced
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon tremendous sea salt
- 1/2 teaspoon black pepper
- 1 pound rooster drumsticks
- 1 massive cauliflower minimize into florets
- 1/2 teaspoon garlic granules
- 1/2 cup scorching sauce + 2 tablespoons
- 1 tablespoon sriracha
- 3 tablespoons melted butter
- 1 inexperienced or purple bell pepper sliced
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Preheat oven to 375°F and line a baking sheet with parchment paper.
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In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
5 carrots, 3 tablespoons extra-virgin olive oil, 1 teaspoon tremendous sea salt, 1/2 teaspoon black pepper
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Pat rooster dry and season with salt and pepper.
1 pound rooster drumsticks
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In a big bowl add cauliflower and rooster. Add remaining olive oil, salt, pepper, and garlic granules. Toss with scorching sauce, sriracha, and butter combination till nicely mixed.
1 massive cauliflower, 1/2 teaspoon garlic granules, 1/2 cup scorching sauce + 2 tablespoons, 1 tablespoon sriracha, 3 tablespoons melted butter
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Place carrots, peppers, cauliflower and rooster in a single layer on a parchment-lined baking sheet. Bake for 45 minutes till the rooster is cooked by. Take away rooster if the veggies aren’t absolutely tender, and let veggies cook dinner for an extra 20 minutes.
1 inexperienced or purple bell pepper
Storage: Retailer leftovers in an hermetic container within the fridge for as much as 3-4 days, or freeze for as much as 3 months. Thaw within the fridge in a single day, and reheat within the microwave or oven simply till warmed by.Â
Serving: 1servingEnergy: 331kcalCarbohydrates: 8gProtein: 17gFats: 27gSaturated Fats: 9gPolyunsaturated Fats: 3gMonounsaturated Fats: 13gTrans Fats: 0.4gLdl cholesterol: 92mgSodium: 1717mgPotassium: 666mgFiber: 3gSugar: 3gVitamin A: 566IUVitamin C: 96mgCalcium: 47mgIron: 1mg
