Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Ingredient Checklist

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; carbohydrates 8.2g; dietary fiber 3g; sugars 2g; fat 14.4g; saturated fat 2g; vitamin a iu 707.8IU; vitamin c 103.5mg; folate 72.3mcg; calcium 56mg; iron 0.9mg; magnesium 24.3mg; potassium 366.1mg; sodium 255.6mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/16/2020
We loved this with one tweak - I accidentally spilled half the dressing when I went to toss it and decided to just go with it instead of making more since the rest of the meal was ready. Thank goodness. The broccoli was perfectly seasoned - it would have been overwhelming and oily if we had used the whole amount. Read More