Little Sunny Kitchen · by Diana★ 5.0 (19)
Roasted Broccoli with the Best Vinaigrette Dressing
NUTRITION · PER SERVING37M COOK
CAL 6%·PRO 6%
CARBS 8G27% OF CAL
3G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 10G73% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted broccoli tossed with a zesty homemade vinaigrette made from lemon, shallot, and olive oil. It's a quick, easy side that adds bright flavor to any meal.
sideamerican🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds broccoli
- 2 tablespoons olive oil (not extra virgin)
- ½ teaspoon kosher salt
- 2 tablespoons grated parmesan cheese (optional)
- ¼ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 small shallot (finely diced)
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 37M
CAL 6%·PRO 6%
CARBS 8G27% OF CAL
3G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 10G73% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 22m
- Sodium
- 151mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 366mg
- Calcium
- 55mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.