Roasted Florets
http://www.eatingwell.com/recipes/roasted_florets.html
From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables. Use either broccoli or cauliflower or a colorful mix.
4 servings, 1 1/2 cups each | Active Time: 5 minutes | Total Time: 30 minutes
Ingredients
- 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Lemon wedges, (optional)
Preparation
- Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.
Nutrition
Per serving (cauliflower) : 113 Calories; 7 g Fat; 1 g Sat; 5 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 4 g Protein; 4 g Fiber; 327 mg Sodium; 433 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 11/2 fat (mono)
Nutrition Note: Per serving (broccoli): 101 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 327 mg sodium.