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; 14.4 g total fat; 2 g saturated fat; 256 mg sodium. 366 mg potassium; 8.2 g carbohydrates; 3 g fiber; 2 g sugar; 3.3 g protein; 708 IU vitamin a iu; 104 mg vitamin c; 72 mcg folate; 56 mg calcium; 1 mg iron; 24 mg magnesium;