Roasted Broccoli and Olives

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5.0 by 15 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Stand: 5 mins to 10 mins
  • Roast: 20 mins to 25 mins 425°F

Roasted Broccoli and Olives

Directions

  1. Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with a silicone baking mat or parchment; set aside. In a small bowl combine garlic and 1/2 tsp. of the kosher salt. Using the back of a spoon, muddle garlic and salt until garlic begins to release its oil. Let stand 5 to 10 minutes. Stir in olive oil. Set aside.
  2. Trim broccoli stems; cut stalks lengthwise into halves and/or quarters. Place in prepared baking pan. Pour garlic oil and olives over; toss well. Sprinkle with remaining 1/2 tsp. kosher salt. Roast 20 to 25 minutes, tossing occasionally, until tender but al dente. Transfer to a serving dish.
  3. To serve, sprinkle with flaked sea salt; drizzle with additional olive oil. Squeeze lemon juice over. Makes 8 servings.
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Nutrition Facts (Roasted Broccoli and Olives)

  • Per serving:
  • 134 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 427 mg sodium ,
  • 10 g carb. ,
  • 4 g fiber ,
  • 2 g sugar ,
  • 4 g pro.
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Reviews (3)

15 Ratings
408 Days Ago
I forgot to mention - I haven't tried it with the lemon yet, but will!
408 Days Ago
I have been making this recipe frequently for almost 2 years. We love it! I use less salt and usually just Kalamata olives. I grate the garlic prior to mixing with the salt. So easy, and it blends well.
1374 Days Ago
This is absolutely fabulous, I WILL make this again and I never make the same dish twice.

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