Lemon-Dill Cauliflower & Broccoli

Lemon-Dill Cauliflower & Broccoli

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From: Diabetic Living Magazine

This lemony side dish of steamed cauliflower and broccoli florets goes perfectly with poultry or fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons snipped fresh dill weed or ½ teaspoon dried dill weed
  • ¼ teaspoon lemon juice
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • ⅛ teaspoon salt
  • ⅛ teaspoon dry mustard
  • ⅛ teaspoon black pepper
  • Fresh dill sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Fold a 36x18-inch piece of heavy-duty foil in half to make an 18-inch square. Place cauliflower and broccoli in center of the foil square.
  2. In a small bowl, combine oil, dill, lemon peel, lemon juice, garlic, salt, mustard and pepper; drizzle over vegetables. Bring up two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.
  3. For a charcoal grill, place foil packet on the grill rack directly over medium coals. Grill, uncovered, about 20 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack over heat. Cover and grill as above.) Remove from foil packet. If desired, garnish with fresh dill sprigs.
  • Tip: To make in the oven, preheat oven to 350ºF. Prepare as directed through Step 2. Bake packet directly on the oven rack about 35 minutes or until vegetables are tender, turning packet once halfway through cooking and carefully opening packet to check doneness.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 60 calories; 4 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 2 g protein; 58 mcg folate; 0 mg cholesterol; 2 g sugars; 291 IU vitamin A; 66 mg vitamin C; 35 mg calcium; 1 mg iron; 103 mg sodium; 301 mg potassium
  • Nutrition Bonus: Vitamin C (110% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, ½ fat

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