When I turn on the oven, I fill it!! The other evening, when I was making pans of roasted green beans, there was room for one more baking dish. I checked the fridge and found a large head of broccoli. My son loves snacking on roasted broccoli almost as much as kettle potato chips, so it’s a good thing!
Lazy Kitchen Tip: To save on washing dishes, I serve directly from my glass baking pans.
Recipe Tips: Tossing slivered almonds, walnut pieces, toasted pumpkin seeds or pecans with the broccoli adds a little protein.
Roasted Broccoli with Lemon
Good Points: No cholesterol, high in dietary fiber, high in potassium, high in vitamin A, high in Vitamin B6, very high in vitamin C
Nutrition facts: 63 calories, 4 servings, 33 fat calories, total fat 3.7g, cholesterol 0mg, sodium 68mg, total carbohydrates 6.8g, dietary fiber 2.3g, sugars 1.8g, protein 2.5g, vitamin A 11%, calcium 4%, vitamin C 140%, iron 4% (based on a 2000 calorie diet)
- 1 head of broccoli, trim and rinse
- 1 tbsp. of olive oil
- Pinch of kosher salt
- Juice from 1/2 of a lemon
- Rinse a glass baking dish. Don’t dry it.
- Add 1 tbsp. of olive oil and a pinch of kosher salt.
- Add freshly rinsed broccoli that’s still a little moist.
- Toss the broccoli around in the pan to coat with the olive oil and salt.
- Roast in a 350 degree oven for 20 minutes.
© Copyright 2011-2012 – Susan P. Berry – Chubby Chicks Health Club – All Rights Reserved
, roasted vegetables