Preheat 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|
|Calories from Fat: 31 (84%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 37
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