Nutrition per serving may change if servings are adjusted.
2 small broccoli crowns (about 8 ounces each)
4 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt plus ⅛ teaspoon, divided
1 teaspoon lemon zest
1 tablespoon lemon juice
1 clove garlic, finely grated
⅛ teaspoon ground pepper
Preheat oven to 425°F.
Slice broccoli crowns in half. Toss with 2 tablespoons oil and ¼ 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 ⅛ teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.
Serving size: ½ broccoli crown & 1 Tbsp. vinaigrette
167 calories;14 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 3 g protein; 72 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 708 IU vitamin A; 104 mg vitamin C; 56 mg calcium; 1 mg iron; 256 mg sodium; 366 mg potassium