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Roasted Broccoli & Tomatoes

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Roasted Broccoli and Tomatoes

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

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

Amount Measure Ingredient Features
346.8 ml/g broccoli florets
and stems, trimmed and cut into bite-size florets (about 4 cups)
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237 ml cherry tomatoes
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15 ml olive oil, extra-virgin
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3 cloves garlic
minced
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1.3 ml salt
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2.5 ml lemon zest
freshly grated
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15 ml lemon juice
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1E+1 each black olives
pitted, sliced
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5 ml oregano
dried
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1E+1 ml capers
rinsed, optional
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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 5256% 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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