Recipe
Side Dish
Roasted Veggies with Attitude
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. broccoli, cut into florets | ||
| 1 lbs. cauliflower, cut into florets | ||
| 3 tbsp. olive oil, divided | ||
| 1 tbsp. lemon juice | ||
| 1 tbsp. minced shallot | ||
| 1 tbsp. freshly grated Parmesan cheese | ||
| ⅛ tsp. salt | ||
| Ground pepper, to taste | ||
| Zest of 1/2 a lemon |
Directions
- Preheat oven to 325 degrees.
- Toss broccoli and cauliflower with 2 tablespoons olive oil. Place on a baking sheet and roast 20 minutes or until tender-crisp.
- Whisk together lemon juice, 1 tablespoons olive oil, shallot, Parmesan, salt, pepper and lemon zest.
- Toss with roasted florets. Serve and enjoy.
Recipe Source:
adapted from Nutrition Action Newsletter, Center for Science in the Public Interest