Rating: 5 stars
16 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

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Recipe Summary test

prep:
15 mins
stand:
5 mins
roast:
20 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425ºF. 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.

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  • 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

134 calories; fat 10g; saturated fat 1g; carbohydrates 10g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 2g; protein 4g; vitamin a 812.3IU; vitamin c 115.6mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.3mg; folate 81.2mcg; sodium 427mg; potassium 418mg; calcium 71mg; iron 1.2mg.
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