LEMON-PEPPER ROASTED BROCCOLI

Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch.

—Liz Bellville, Tonasket, WA

Takes: 25 min. Makes: 8 servings

• 1 ½ lbs. fresh broccoli florets (about 12 cups)
• 2 Tbsp. olive oil
• ½ tsp. lemon juice
• ¼ tsp. salt
• ¼ tsp. coarsely ground pepper, divided
• ¼ cup chopped almonds
• 2 tsp. grated lemon zest

1. Preheat oven to 450°. Place broccoli in a large bowl. Whisk oil, lemon juice, salt and ⅛ tsp. pepper until blended; drizzle over broccoli and toss to coat. Transfer to a 15x10x1-in. baking pan.

2. Roast 10-15 minutes or until tender. Transfer to a serving dish. Sprinkle with almonds, lemon zest and remaining pepper; toss to combine.

1 cup: 84 cal., 6g fat (1g sat. fat), 0 chol., 103mg sod., 7g carb. (0 sugars, 4g fiber), 4g pro. Diabetic exchanges: 1 vegetable, 1 fat.