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Roasted Broccoli and Tomatoes

 
151

Light and tasty.

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

12 ounces broccoli florets
and stems, trimmed and cut into bite-size florets (about 4 cups)
1 cup cherry tomatoes
1 tablespoon olive oil, extra-virgin
3 cloves garlic
minced
¼ teaspoon salt
½ teaspoon lemon zest
freshly grated
1 tablespoon lemon juice
10 each black olives
pitted, sliced
*
1 teaspoon oregano
dried
2 teaspoons 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

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Comments

Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 5256% of calories 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?

 

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