Roasted Broccoli and Lemons with Brown Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 192.2
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 43.7 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 8.8 g
- Protein: 7.4 g
View full nutritional breakdown of Roasted Broccoli and Lemons with Brown Rice calories by ingredient
Introduction
Roasting brings out the natural sweetness of broccoli and lemons. Even veggie haters will gobble up this dish--guaranteed. Roasting brings out the natural sweetness of broccoli and lemons. Even veggie haters will gobble up this dish--guaranteed.Number of Servings: 4
Ingredients
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1 bunch broccoli, stems peeled and chopped into bite-size pieces, and heads broken into florets
2 lemons, zested then cut into wedges
1 tablespoon olive oil
1 teaspoon black pepper
2 cups prepared brown rice
Tips
Not a fan of broccoli? Try cauliflower, asparagus or Brussels sprouts.
Directions
Preheat the oven to 375 degrees Fahrenheit.
Place the broccoli on a baking sheet lined with parchment. Sprinkle on the lemon zest, olive oil and black pepper, then scatter the lemon wedges on the baking sheet.
Bake for 20 minutes, stirring halfway, until the broccoli is tender and starting to brown.
While the broccoli and lemons are cooking, reheat the brown rice.
Remove the veggies from the oven and transfer the broccoli to a large bowl. Add the rice, then squeeze the lemon wedges over the broccoli and rice, then discard. Toss gently, then serve.
About 1 1/2 cups per portion.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
Place the broccoli on a baking sheet lined with parchment. Sprinkle on the lemon zest, olive oil and black pepper, then scatter the lemon wedges on the baking sheet.
Bake for 20 minutes, stirring halfway, until the broccoli is tender and starting to brown.
While the broccoli and lemons are cooking, reheat the brown rice.
Remove the veggies from the oven and transfer the broccoli to a large bowl. Add the rice, then squeeze the lemon wedges over the broccoli and rice, then discard. Toss gently, then serve.
About 1 1/2 cups per portion.
Created by SparkRecipes.com editor Stepfanie Romine
Photos by Whitmeyer Photography
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