About
These tender roasted broccoli, cauliflower and sprouts are tossed with garlic, lemon zest and olive oil and baked until golden then topped with crumbled feta cheese.
These make a great side to Sunday lunch!
Ingredients
- 2 tablespoon feta cheese
- 2 teaspoon lemon peel or zest raw
- 2 tablespoon olive oil
- 1 cups broccoli florets
- 1 cup brussels sprouts
- 1 cup cauliflower florets by flavorite
- 1 clove garlic
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Dice the broccoli and cauliflower florets into bite sized chunks and spread across a shallow oven tray. Trim the tough bases from the sprouts and remove the outer leaves. Slice the sprouts in half and arrange across the oven tray along with the broccoli and cauliflower. Crush the garlic and sprinkle over the vegetables along with the lemon zest, salt and pepper and drizzle with the olive oil. Use your hands to rub the oil and seasonings into the vegetables.
- Transfer to the oven to bake for 18-20 minutes or until tender and golden. Crumble over the feta cheese and toss to serve.
Nutrition Facts
- Servings: 4
- Calories: 118.0kcal/426.7kJ (per serving)
- Fat: 8.8g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 4.0g (per serving)
