Lemon-roasted cauliflower and broccoli

Lemon-roasted cauliflower and broccoli

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Lemon-roasted cauliflower and broccoli

The ingredient of Lemon-roasted cauliflower and broccoli

  1. 600g cauliflower, cut into small florets
  2. 400g broccoli, reduce into small florets
  3. 1/four cup lemon-infused extra virgin olive oil
  4. 1/four cup pine nuts
  5. 280g jar inexperienced Sicilian olives, tired
  6. 1/3 cup entire fresh flat-leaf parsley leaves
  7. 100g feta, crumbled into big pieces
  8. Lemon zest, to serve

The instruction how to make Lemon-roasted cauliflower and broccoli

  1. Preheat oven to 200C/180C fan-forced. Line a massive baking tray with baking paper.
  2. Place cauliflower and broccoli on organized tray. Drizzle with 2 tablespoons oil. Season with salt and pepper. Roast for 10 minutes.
  3. Add pine nuts and olives. Roast for a similarly 10 mins or until greens are golden and soft. Drizzle with ultimate oil. Toss to mix. Transfer to a platter. Sprinkle with parsley, fetta and zest. Serve.

Nutritions of Lemon-roasted cauliflower and broccoli

fatContent: 203.389 calories
saturatedFatContent: 16.8 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 3.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 7.3 grams protein
sodiumContent: 8 milligrams cholesterol

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