Roasted Florets
Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables. Use either broccoli or cauliflower or a colorful mix.
Prep Time:
5 mins
Total Time:
30 mins
Servings:
4 servings, 1 1/2 cups each
Ingredients
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8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
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2 tablespoons extra-virgin olive oil
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1/2 teaspoon salt, or to taste
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Freshly ground pepper, to taste
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Lemon wedges, (optional)
Directions
1.
Preheat oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.
Nutrition information
Calories 113, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 327 mg, Carbohydrate 7 g, Fiber 4 g, Protein 4 g, Potassium 433 mg. Exchanges: Vegetable 2,Fat 10.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor.
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