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Prep Time:10 minsAdditional Time:25 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:25 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 small broccoli crowns (about 8 ounces each)4tablespoonsextra-virgin olive oil, divided¼teaspoonsalt plus 1/8 teaspoon, divided1teaspoonlemon zest1tablespoonlemon juice1clovegarlic, finely grated⅛teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2 small broccoli crowns (about 8 ounces each)
4tablespoonsextra-virgin olive oil, divided
¼teaspoonsalt plus 1/8 teaspoon, divided
1teaspoonlemon zest
1tablespoonlemon juice
1clovegarlic, finely grated
⅛teaspoonground pepper
DirectionsPreheat oven to 425 degrees F.Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.Originally appeared: EatingWell Magazine, September/October 2017
Directions
Preheat oven to 425 degrees F.Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.
Preheat oven to 425 degrees F.
Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.
Originally appeared: EatingWell Magazine, September/October 2017
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Nutrition Facts(per serving)167Calories14gFat8gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
