Ingredients
- 8 cups bite-size cauliflower florets, or broccoli florets (about 1 head), sliced
- 2 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- Lemon wedges, (optional)
Cooking Directions
Step 1
Preheat oven to 450°F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.
Nutrition Info
- Serving: Per serving (cauliflower)
- Calories: 113
- Carbohydrates: 7g
- Fat: 7g
- Protein: 4g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Potassium: 433mg
- Sodium: 327mg
- Exchanges: 2 vegetable, 11/2 fat (mono)
- Carbohydrate Servings: 1/2