Roasted Broccoli and Olives
cloves garlic, peeled and gently crushed
teaspoon kosher salt, divided
cup extra-virgin olive oil, plus more for drizzling
pounds broccoli, washed, drained, and patted dry
cup mixed unpitted olives
Flaked sea salt
- 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.
- 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.
- 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