Name: Roasted Broccoli with Lemon-Garlic Vinaigrette
Total time: 35 min
Ingredients: 2 small broccoli crowns (about 8 ounces each); 4 tablespoons extra-virgin olive oil, divided; ¼ teaspoon salt plus 1/8 teaspoon, divided; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 clove garlic, finely grated; ⅛ teaspoon ground pepper

Ingredients

2 small broccoli crowns (about 8 ounces each)
4 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt plus 1/8 teaspoon, divided
1 teaspoon lemon zest
1 tablespoon lemon juice
1 clove garlic, finely grated
⅛ teaspoon ground pepper

Directions

Step 1

Preheat oven to 425 degrees F.

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Step 2

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.
Step 3

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

Serving Size: 1/2 broccoli crown & 1 Tbsp. vinaigrette

Per Serving:

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.

Exchanges:

1 1/2 vegetable, 3 fat

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts