Honey Roasted Vegetables With Macadamia Nuts

65 mins (prep 15, cooking 50)
11 ingredients
4-6 servings
I like to use multicolored heirloom carrots in this when they are available. But common orange carrots work just fine. Pearl onions can be substitute for the cipolline onions, or you may chop other onions into small chunks.

Categories:  side-dish , fruit , onions , seasonal , winter , fall , nuts , <-4-hours , carrots , vegetable , time-to-make ,
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Serving Size (38.84 g)
Servings 4
Amount per Serving
Calories 226.71 Calories from Fat 200.7
% Daily Value *
Total Fat 22.3g 137.21%
Saturated Fat 3.32g 66.3%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1.26mg 0.21%
Total Carbohydrate 8.14g 10.85%
Dietary Fiber 1.29 g 20.58%
Sugars 6.75 g %
Protein 1.19g 9.54%
Vitamin A 0.0IU% Vitamin C 0.21mg%
Calcium 13.12mg% Iron 0.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole garlic cloves, cipollini onions, fresh sage, toasted