Resist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you'll get deliciously caramelized results. Source: EatingWell Magazine, September/October 2017

Christine Burns Rudalevige


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

167 calories; total fat 14.4g 22% DV; saturated fat 2g; cholesterolmg; sodium 256mg 10% DV; potassium 366mg 10% DV; carbohydrates 8.2g 3% DV; fiber 3g 12% DV; sugar 2g; protein 3.3g 7% DV; exchange other carbs 1; vitamin a iu 708IU; vitamin c 104mg; folate 72mcg; calcium 56mg; iron 1mg; magnesium 24mg.