C M FAST FIX
Sure, it’s simple and healthy but, oh, is this roasted broccoli delicious! Cutting the stalks into tall trees turns this ordinary veggie into a standout side dish.
—Holly Sander, Wellesley, MA
Start to Finish: 30 min. • Makes: 4 servings
2 small broccoli crowns (about 8 ounces each)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, thinly sliced
2 tablespoons grated Parmesan cheese
1 teaspoon grated lemon peel
1. Preheat oven to 425°. Cut broccoli crowns into quarters from top to bottom. Drizzle with oil; sprinkle with salt, pepper and red pepper flakes. Place in a parchment paper-lined 15x10x1-in. pan.
2. Roast until crisp-tender, 10-12 minutes. Sprinkle with garlic; roast 5 minutes. Sprinkle with cheese; roast until cheese is melted and the stalks are tender, 2-4 minutes more. Sprinkle with the lemon peel.
Per 2 broccoli pieces: 144 cal., 11g fat (2g sat. fat), 2mg chol., 378mg sod., 9g carb. (2g sugars, 3g fiber), 4g pro.
Diabetic exchanges: 2 fat, 1 vegetable.