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Roasted Broccoli and Tomatoes

Roasted Broccoli & Tomatoes

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Submitted by lovingfruits

Light and tasty.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

12 346.8
OUNCES ML/G BROCCOLI FLORETS
and stems, trimmed and cut into bite-size florets (about 4 cups)
1 237
1 15
TABLESPOON ML OLIVE OIL, EXTRA-VIRGIN
3 3
CLOVES CLOVES GARLIC
minced
¼ 1.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML LEMON ZEST
freshly grated
1 15
TABLESPOON ML LEMON JUICE
10 1E+1
EACH EACH BLACK OLIVES
pitted, sliced *
1 5
TEASPOON ML OREGANO
dried
2 1E+1
TEASPOONS ML CAPERS
rinsed, optional *

Directions

Preheat oven to 450°F.

Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated.

Spread in an even layer on a baking sheet.

Bake until the broccoli begins to brown, 10 to 13 minutes.

Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl.

Add the roasted vegetables; stir to combine.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 52 56% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 157mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 22% Vitamin C 54%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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