Roasted Broccoli with Lemon-Garlic Vinaigrette

Roasted Broccoli with Lemon-Garlic Vinaigrette

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From: EatingWell Magazine, September/October 2017

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: ½ broccoli crown & 1 Tbsp. vinaigrette
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (173% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 3 fat

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