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Roasted Florets

February/March 2005, The EatingWell Diabetes Cookbook (2005)

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Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables. Use either broccoli or cauliflower or a colorful mix.



READER'S COMMENT:
"So many people don't realize how baking vegetables intensifies their best properties. Try roasted brussel sprouts, "
Roasted Florets Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • Lemon wedges, (optional)

Preparation

  1. Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.

Nutrition

Per serving (cauliflower): 113 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 7 g carbohydrates; 4 g protein; 4 g fiber; 327 mg sodium; 433 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 11/2 fat (mono)

Nutrition Note: Per serving (broccoli): 101 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 327 mg sodium.


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