Makes 4 servings, 1 1/2 cups each
ACTIVE TIME: 5 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy

Roasting members of the brassica family brings out a hidden nutty sweetness that could change a few minds about these oft-maligned vegetables. Use either broccoli or cauliflower or a colorful mix.

8 cups bite-size cauliflower or broccoli florets (about 1 head), sliced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
Lemon wedges (optional)

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 Information

Per serving (cauliflower): 113 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 11 g carbohydrate; 4 g protein; 5 g fiber; 351 mg sodium.
Per serving (broccoli): 101 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 7 g carbohydrate; 4 g protein; 4 g fiber; 327 mg sodium. 1/2 Carbohydrate Serving

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