Roasted Broccoli with Toasted Almonds Lemon and Pecorino Cheese - 25.6g Carbs, 10.3g Fiber, 6.1g Sugar
From: www.bloggingoverthyme.com
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Servings: 4
3 lbs fresh broccoli
2 Tbsp extra virgin olive oil
2 medium cloves garlic, pressed (or finely minced)
Salt
Pepper
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1/2 cup sliced almonds, toasted
1/4 cup coarsely grated pecorino cheese
Preheat the oven to 425 degrees F.
Cut the broccoli into medium-sized florets, leaving an inch or two of stalk attached to the florets. (You can either peel the remaining stalks and use them for slaw, or discard.)
Place the florets on a large baking sheet and toss with the salt, pepper, garlic, and two tablespoons of olive oil. Spread out evenly. Roast broccoli for 25-35 minutes (tossing lightly after 15 minutes) or until broccoli is fork-tender and lightly caramelized.
Remove broccoli from oven and immediately sprinkle with lemon juice and remaining tablespoon of olive oil. Toss well with the toasted almonds and season with salt and pepper as needed.
Place on platter and top with grated pecorino cheese. Serve immediately (or can be kept in the fridge for up to 1-2 days and served lukewarm or cold.)
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 374 g
Nutrition per Serving: 303 Calories, 176 Calories from Fat, 19.6g Total Fat, 3g Saturated Fat, 0g Trans Fat, 5mg Cholesterol, 292mg Sodium, 1,172mg Potassium, 25.6g Total Carbs, 10.3g Dietary Fiber, 6.1g Sugars, 14.4g Protein
Vitamin A 44% - Vitamin C 510% - Calcium 23% - Iron 17%
Nutrition Grade: A
Good points:
Very low in cholesterol
High in dietary fiber
High in manganese
High in potassium
High in vitamin A
High in vitamin B6
Very high in vitamin C
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