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
- Preheat oven to 425◦ F.
- Toss vegetables with olive oil, salt and pepper in a large bowl to completely coat with oil and seal in their moisture.
- Roast florets in a single layer on a baking pan for 15 minutes. Turn vegetables once during cooking.
- 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 Cooper Clinic Nutrition