Roasted Broccoli and Tomatoes
151
Light and tasty.
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.
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?
