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Roasted Broccoli with Tomatoes

This dish of roasted broccoli and tomatoes is tossed with lemon zest, olives and oregano just before serving to add a splash of color and flavor.

  Makes 4 servings, about 1 cup each
  Prep Time: 10 minutes
  Total Time: 20 minutes
  Ease of Preparation: Easy

 12 ounces broccoli crowns, cut into bite-size florets (about 4 cups)
 1 cup grape tomatoes
 1 tablespoon extra-virgin olive oil
 2 cloves garlic, minced
 1/2 teaspoon freshly grated lemon zest
 1 tablespoon lemon juice
 10 pitted black olives, sliced
 1 teaspoon dried oregano
 2 teaspoons capers, rinsed


1. Preheat oven to 450°F.

2. Toss broccoli, tomatoes, oil and garlic until evenly coated. Spread  on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

3. Meanwhile, combine lemon zest and juice, olives, oregano and capers. Add the roasted vegetables; stir to combine. Serve warm.

Nutritional Notes: per serving: calories 91; fat 6.4g (sat 0.8g, mono 4.4g, poly 1g); iron 1mg; cholesterol 0.0mg; calcium 56mg; carbohydrate 7.8g; sodium 221mg; protein 3.2g; fiber 3.3g

Nutrition Bonus: Vitamin A: 60% daily value; Vitamin C: 140% dv; Calcium: 6% dv; Iron: 6% dv