GARLIC LEMON ROASTED
BROCCOLI AND PEPPERS WITH SLICED ALMONDS
This side dish is a great company casserole and looks
pretty and festive as well. Roast the veggies and then place in a casserole dish before garnishing.
1 lb broccoli (0.45 kg)
1 red bell pepper
1 yellow bell pepper
1/3 cup olive oil (75 mL)
2 tsp crushed garlic, OR more (10 mL)
1 tsp seasoning salt (5 mL)
1/4 tsp red pepper flakes (1 mL)
1/2 cup sliced almonds (125 mL)
1 tbsp lemon juice (15 mL)
1/3 cup grated Monterey Jack cheese, (75
mL)
OR stronger cheese like
freshly-grated Parmesan
1 tbsp lemon zest (15 mL)
Preheat oven to 475°F (240°C).
Prepare broccoli by slicing the little broccoli
crowns in half. Chop red and yellow bell
peppers into 1-inch (2.5 cm) pieces.
Place vegetables in a large bowl.
In small bowl, combine olive oil, garlic, seasoning salt and red pepper
flakes. Pour over vegetables and toss to
coat well.
Lay out on cookie sheets and roast 15 minutes. Flip vegetables and sprinkle with almonds. Roast until vegetables are ready and the
almonds are toasted; the time varies from oven to oven, but it will usually be
another 10 to 20 minutes. Place roasted
vegetables and almonds in a casserole dish and sprinkle with lemon juice,
tossing gently to coat. Top with grated
Monterey Jack or Parmesan cheese and garnish with lemon zest.
Yield: 8 servings
1
serving
147.1
calories
4.2
g protein
12.5
g fat
2.5 g fiber
4.5
g net carbs