Roasted Broccoli

Published in Recipes by Chere Bork MS, RDN on October 20, 2012

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This recipe from the 5 Ingredients for Healthy Living Cookbook is a zesty new spin on broccoli if you are getting tired of the same old steamed broccoli. Add your favorite fresh herb and some lemon zest. The tarragon in my garden is at least ten years old and tastes great on your plate and looks great in your flower arrangements. Gotta love double duty foods!

In only ten minutes you can get this tasty vegie dish ready for the oven. What is easier than doing a little cutting and throwing it in the oven?

Danielle and David came home last weekend . Dinner is easy when the recipes are only five ingredients. Danielle whipped up the roasted broccoli while Gary grilled our grass fed rib eye steaks with a Dijon garlic marinade. Looking back I believe I centered the entire weekend around food. In this house food is for sure love!

Roasted Broccoli from the 5 Ingredients for Healthy Living Cookbook. Serve with your favorite “hunk of meat” like we call it in our house and a fresh salad and of course warm conversation.

1 large head broccoli, cut into 4 inch florets (1 ½ lbs)
1 ½ Tbsp olive oil
1 Tbsp. chopped fresh tarragon
1 tsp. lemon zest
¼ tsp salt
1/8 tsp black pepper

Preheat oven to 400°F. Toss broccoli with olive oil, salt and pepper in shallow roasting pan. Roast 25 minutes, or until crisp tender and lightly browned. Turn broccoli halfway through cooking time. Sprinkle with tarragon and lemon zest and adjust seasonings before serving. Makes six servings.

Nutrition: Nutrition analysis per serving: 57 Calories; 3.7 gm Protein; 3.8 gm Fat; 2 gm Carbohyrate; 190 mg Sodium

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Roasted Broccoli