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.

Christine Burns Rudalevige
Source: EatingWell Magazine, September/October 2017

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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • 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; protein 3.3g 7% DV; carbohydrates 8.2g 3% DV; dietary fiber 3g 12% DV; sugars 2g; fat 14.4g 22% DV; saturated fat 2g 10% DV; cholesterolmg; vitamin a iu 707.8IU 14% DV; vitamin c 103.5mg 173% DV; folate 72.3mcg 18% DV; calcium 56mg 6% DV; iron 0.9mg 5% DV; magnesium 24.3mg 9% DV; potassium 366.1mg 10% DV; sodium 255.6mg 10% DV.