Roasted Broccolette with Garlic and Olive Oil
Try this Roasted Broccolette with Garlic and Olive Oil recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tbsp. olive oil
- 8 cloves garlic
- 1/2 tsp. sea salt
- 1 bunch broccolette
- Carbohydrate 7.9344 g
- Cholesterol 0 mg
- Fat 54.12 g
- Fiber 0.503999977111816 g
- Protein 1.5264 g
- Saturated Fat 7.47768 g
- Serving Size 1 1 recipe (78g)
- Sodium 5.16 mg
- Sugar 7.43040002288818 g
- Trans Fat 1.49856 g
- Calories 513 calories
Preheat oven to 375. Wash and dry broccolette.If you find any stems that are thicker than a pencil, cut them in half from the bottom up about 3 inches. Leave the skinny stems alone.Grab your garlic and remove the skins. Cut the garlic in thick slices, anything too thin will dry out and burn.Throw broccolette and garlic onto a foil-lined baking sheet. Toss with olive oil and salt. Lay broccolette out in a single layer. Try to keep the garlic tucked in with the broccolette so it doesn’t burn.Roast for 10 minutes then toss. Roast for another 10 minutes then toss again.Roast 10 more minutes (so 30 minutes total) or until stems are tender and leaves are crispy. Serve immediately.
