Roasted Broccoli with Lemon-Garlic Vinaigrette

Name: Roasted Broccoli with Lemon-Garlic Vinaigrette
Cuisine: Mediterranean, European
Ingredients: 2 small broccoli crowns (about 8 ounces each); 4 tablespoons extra-virgin olive oil, divided; ¼ teaspoon salt plus 1/8 teaspoon, divided; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 clove garlic, finely grated; ⅛ teaspoon ground pepper

3 steps

Resist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you'll get deliciously caramelized results.

Updated at: Thu, 17 Aug 2023 00:12:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories606.6 kcal (30%)

Total Fat58.1 g (83%)

Carbs20.9 g (8%)

Sugars5.2 g (6%)

Protein8.1 g (16%)

Sodium674.7 mg (34%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 x 8 ouncesbroccoli crowns

small

4 tablespoonsextra-virgin olive oil

divided

¼ teaspoonsalt

plus 1/8 teaspoon, divided

1 teaspoonlemon zest

1 tablespoonlemon juice

1 clovegarlic

finely grated

⅛ teaspoonground pepper

Instructions

Step 1

Preheat oven to 425 degrees F.

Step 2

Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.

Step 3

Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.

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