Roasted Florets
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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.
Times
- Prep Time : 5 min min
- Ready Time : 5 min
Servings
Ingredients
- 8 cups bite-size cauliflower florets or broccoli florets (about 1 head), sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- Lemon wedges (optional)
Directions
Preparation
- Preheat oven to 450°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
Per serving (cauliflower): 113 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 7 g carbohydrates; 4 g protein; 4 g fiber; 327 mg sodium; 433 mg potassium.
Contributed by: EatingWell.com
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Pareve , Vegetable Side , Passover Recipes, Purim, Rosh Hashanah, Shabbat, Shavuot, Sukkot, Thanksgiving , American , Dinner Tonight, Make Ahead, Quick (under 30 minutes) , Gluten Free, Vegan , Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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how long should it take to roast?
Some of the recipe seems to be missing. How long do you bake at 450? When do you use the lemon?
Fixed.
i actually just made something similiar (about 1/2 hour ago) i just used a little chili powder (be careful of the salt) soooo good!