SERVES 6
With broccoli, as with most vegetables, the deeper the color, the denser the nutrition. Broccoli is a good source of vitamin C, lutein, and zeaxanthin.
1 large head broccoli, cut into florets (4 cups)
¼ cup extra virgin olive oil, divided
2 tablespoons balsamic vinegar
1 garlic clove, minced
½ teaspoon sea salt
Freshly ground black pepper
2 sun-dried tomatoes in oil, drained and slivered
2 tablespoons pine nuts, toasted
Preheat the oven to 350°F. In a bowl, toss the broccoli with 1 tablespoon of olive oil and spread it in a single layer on a rimmed baking sheet. Bake until the florets are tender and crisp, about 20 minutes.
Meanwhile, in a small bowl, whisk together the vinegar, garlic, remaining 3 tablespoons of olive oil, salt, and pepper. Toss the broccoli with the dressing and sun-dried tomatoes, then with the pine nuts. Serve hot or at room temperature. Season to taste.
| Nutritional Profile | |
| Serving size: ¾ cup | |
|---|---|
| Calories: | 124 |
| Protein: | 2 g |
| Fiber: | 2 g |
| Fat: | 12 g |
| Saturated fat: | 1 g |
| Sodium: | 250 mg |
| Vitamin A: | 1,435 IU |
| Vitamin C: | 45 mg |
| Vitamin E: | 2 IU |
| Beta-carotene: | 1 µg |
| Lutein and zeaxanthin: | 1 µg |