Olive Oil-Drizzled Roasted Broccoli and Cauliflower Recipe

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Ingredients

• 3 cups broccoli florets
• 2 cups cauliflower florets
• 2 Tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper

 

Directions

1. Preheat oven to 425^◦ F.
2. Toss vegetables with olive oil, salt and pepper in a large bowl to completely coat with oil and seal in their moisture.
3. Roast florets in a single layer on a baking pan for 15 minutes. Turn vegetables once during cooking.
4. Serve at once as a side dish or let cool to room temperature for salad.

(Serves: 4; Serving Size: 1 1/4 Cup) 

Nutrient Analysis

Calories: 95                                         
Fat: 7 g                                                        
Saturated Fat: 1 g                                  
Protein: 3 g                                                  
Sodium: 110 mg      
Fiber: 3 g     
Carbohydrates: 7 g  
Cholesterol: 0 mg

Recipe provided by Kathy Duran-Thal, Cooper Wellness