Roasted Broccoli & Pecans
Recipe - Frankston #713
Roasted Broccoli & Pecans
0
Servings6
Cook Time30 Minutes
Calories185
Ingredients
2 crowns fresh broccoli
2 Tbs olive oil
1/4 tsp salt
1/4 tsp black pepper
1/3 cup pecan halves
1/2 cup pomegranate seeds
Directions
- Preheat oven to 400° F. Cut the trunk off the broccoli crowns, and cut into smaller florets. Spread the florets onto a parchment-lined baking sheet. Add oil, salt, pepper and pecans. Toss to combine. Spread the broccoli and pecans into an even layer on the pan. Roast for 20 minutes. The edges should be slightly charred. The broccoli should be cooked, but still crunchy and firm. Garnish with pomegranate seeds.
Nutritional Information
Calories: 185, Fat: 17 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 82 mg, Carbohydrates: 6 g, Fiber: 4 g, Protein: 4 g.
Prep Time
Cook Time
Servings
Calories
Shop Ingredients
Makes 6 servings
Not Available
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid ounce
$6.99$0.82/fl oz
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Brookshire's Texas Grown Pecan Halves - 6 Ounce
$6.99$1.17/oz
Not Available
Nutritional Information
Calories: 185, Fat: 17 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 82 mg, Carbohydrates: 6 g, Fiber: 4 g, Protein: 4 g.
Directions
- Preheat oven to 400° F. Cut the trunk off the broccoli crowns, and cut into smaller florets. Spread the florets onto a parchment-lined baking sheet. Add oil, salt, pepper and pecans. Toss to combine. Spread the broccoli and pecans into an even layer on the pan. Roast for 20 minutes. The edges should be slightly charred. The broccoli should be cooked, but still crunchy and firm. Garnish with pomegranate seeds.