Roasted Cauliflower And Broccoli
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Fresh cauliflower florets |
| 4 | c | Fresh broccoli florets |
| 2 | Cloves garlic, thinly sliced | |
| 2 | t | Olive oil |
| 1/4 | t | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Combine cauliflower florets and next 2 ingredients in a large bowl. Add olive oil and salt, and toss well to coat. Arrange the mixture in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender and lightly browned, stirring every 5 minutes. Yield: 4 servings (serving size: 1 cup). Per serving: 92 Calories; 3g Fat (25% calories from fat); 7g Protein; 14g Carbohydrate; 0mg Cholesterol; 190mg Sodium Recipe by: Cooking Light, Nov/Dec 1994, page 180 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 24
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 145.6mg
Potassium: 6.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g