Roasted Broccoli and Olives

12 users rated this recipe an average rating of 5.0
  • Makes: 8 servings
  • Prep: 15 mins
  • Stand: 5 mins to 10 mins
  • Roast: 20 mins to 25 mins 425°
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Roasted Broccoli and Olives
cloves garlic, peeled and gently crushed
teaspoon kosher salt, divided
cup extra-virgin olive oil, plus more for drizzling
2 1/4
pounds broccoli, washed, drained and patted dry
cup mixed unpitted olives
Flaked sea salt
  1. Preheat oven to 425 degrees F. Line a 15x10x1 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; 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.
Nutrition Facts (Roasted Broccoli and Olives)
    Per serving:
  • 134 kcal cal.,
  • 10 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 427 mg sodium,
  • 10 g carb.,
  • 4 g fiber,
  • 2 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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