Try this Roasted Broccoli and Olives recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425. Line a 15 / 9 / 1 baking pan with a silicone baking mat or parchment; set aside. In a small bowl combine garlic and 1/2 tsp kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil. Let stand 5 to 10 minutes. Stir in olive oil; set aside.
Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp kosher salt. Roast 20 to 25 mins, tossing occasionally, until tender but al dente. Transfer to serving dish.
To serve, sprinkle with flaked sea salt; drizzle with olive oil. Squeeze lemon juice over.
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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 37 | ||
Calories from Fat: 31 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 152.1mg | 5 % | |
Potassium 24.9mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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