Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
| Servings | Prep Time |
| 4 (1 cup) | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 10 minutes |
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
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Ingredients
- 12 ounce broccoli crowns trimmed
- 1 cup grape tomatoes
- 1 tablespoon olive oil extra virgin
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest freshly grated
- 1 tablespoon fresh lemon juice
- 10 black olives pitted, sliced
- 1 teaspoon dried oregano
- 2 teaspoons capers rinsed
Servings: (1 cup)
Units:
Instructions
- Prepare your mise en place
- 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 large rimmed baking sheet.
- Roast 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. Enjoy!
Recipe Notes
Calories 79, Fat 5g (sat 1g), Cholesterol 0mg, Carbs 8g, Total sugars 1g (added 0g),
Protein 3g, Fiber 4g, Sodium 251mg, Potassium 379mg.
Nutrition bonus: Vitamin C (145% daily value), Vitamin A (58% dv).
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