When we make a time-consuming entree, we also do a quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories.
—DEBRA TOLBERT DEVILLE, LA
START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Per 3/4 cup: 58 cal., 4g fat (1g sat. fat), 0 chol., 173mg sod., 6g carb. (2g sugars, 2g fiber), 2g pro.
Diabetic Exchanges: 1 vegetable, 1/2 fat.