1. Preheat oven to 425° F. 2. Rinse the broccoli and pat dry. Cut off the florets and separate them. You can use the stems of the broccoli too; cut them into 1” chunks and peel them. 3. Toss the broccoli, olive oil, and lemon juice in a large bowl until coated. 4. Roast the broccoli, in batches, for 10 to 14 minutes or until the broccoli is crisptender and slightly brown around the edges. 5. Repeat with the remaining broccoli. 6. Season and serve immediately.
SERVINGS: makes 2 servings
Each serving = 2 cups select vegetables, daily healthy fat