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Roasted Broccoli Salad Recipe

Recipe by: Madison Meehan

"This is a yummy, flavorful, and a great quick side dish! You may not use all of the dressing. If the broccoli is too hot it will absorb all of the olive oil and give you greasy broccoli."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In40 m
  • 1Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • 2Place broccoli in a bowl and drizzle with a little olive oil; top with 1 teaspoon lemon zest and season with salt and black pepper.
  • 3Roast in the preheated oven until browned, 15 to 20 minutes. Cool until warm.
  • 4Whisk lemon juice and garlic together in a small bowl; slowly drizzle in remaining olive oil while whisking rapidly until dressing reaches desired consistency. Season with salt and black pepper. Toss broccoli and dressing together in a bowl until coated.
Footnotes
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.
Ingredients
  • 2 servings
  • 299 cals
  • 1 head broccoli, cut into florets
  • 1/4 cup olive oil, or more to taste, divided
  • 2 teaspoons lemon zest, divided
  • salt and ground black pepper to taste
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    299
    15%
  • Fat:
    27.6
    42%
  • Carbs:
    12.6
    4%
  • Protein:
    4.5
    9%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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