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Roasted Broccoli with Garlic
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Broccoli is high in both Vitamin C and dietary fiber. In addition, it also contains multiple nutrients with anti-cancer properties. Broccoli has the highest levels of Vitamin A in the brassica family, which includes other vegetables like cabbage, cauliflower, kale and Brussels sprouts. Broccoli is a cool-weather crop that does poorly in hot summer weather, making it a perfect vegetable to eat during the winter months. To prepare, rinse broccoli then trim off the florets using a paring knife. The main stem of the broccoli is entirely edible. Trim off any leaves or blemishes; you can remove the tougher top layer of skin with a peeler, but it is not necessary. Stems take longer than florets to cook so place them in a separate pot, or simply start them in the pan a few minutes before you add the florets.

Source: Adapted from

Servings: 6

Prep Time: 25 minutes


1 ½ lbs broccoli florets, stems peeled

1.5 tablespoons extra virgin olive oil

3 cloves garlic, sliced

Freshly ground pepper

2 tablespoons lemon juice


Preheat oven to 450°F. Toss the broccoli florets with the olive oil, garlic, pepper and lemon juice in a bowl. Spread broccoli out on a baking sheet and roast without stirring until edges are crispy and stems are tender, about 20 minutes.

Nutritional Analysis: Calories 80, Protein 3g, Fat 5g, Saturated Fat 0.5g, Cholesterol 0mg, Carbohydrates 7g, Fiber 3g, Sodium 30mg, Vitamin A 70%, Vitamin C 180%, Calcium 6%, Iron 6%

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